Step 1

For the spaghettoni, mussels and cherry tomatoes recipe, wash the tomatoes and cut them into quarters. Clean the mussels. Heat a saucepan with 2 tablespoons of oil; brown the garlic clove with the peel for a couple

Step 2

of minutes, then remove it and add a bunch of parsley, including the stems, and the tomatoes and cook for about 3 minutes; add the mussels, mix in with half a generous glass of white wine, cover and continue cooking for about 5 minutes, until the mussels open; at the end remove the parsley stalks and keep the cooking liquid. Shell the mussels. Chop some basil leaves and a sprig of parsley to obtain 1 generous tablespoon of mince. Cook the spaghetti in salted boiling water for half the time indicated on the package. Drain and finish cooking in the mussel broth, adding the shellfish 2-3 minutes before turning off. Distribute the spaghetti into dishes, finish with the chopped basil and parsley and serve.