hi from 38,00o feet! i’m currently in the air on my way to london for the start of our trip! i honestly cannot believe it’s here. my nona is safely on her flight to rome, and i am sitting in my window seat with a
glass miniature bottle of wine. my whole body is basically shaking with excitement. i can’t even brace myself for the amount of amazingness i’m about to see and experience. this is my homeland! the land of pasta and parmesan and tiramisu. i’m going to eat the best mortadella, salami and prosciutto; the most perfect pizza, the freshest seafood and wonderful, oily street food. i’m going to be surrounded incredibly beautiful tasting food and scenery and i’m not going to want it to end. sorry work, this is my official two weeks notice!
i want to share with you a little bit of what i get to experience for the next two weeks – i feel like this is dish that i will be eating while sitting on a patio overlooking the turquoise blue water and spiked cliffs. it’s just such a delicious classic meal that embraces the italian philosophy of cooking – simple, fresh and satisfying. make it this weekend and we can pretend like we’re at dinner in amalfi together!
i’m going to now finish this mini bottle of wine, eat the mountain of candy i brought because i thought i should buy out bulk barn today, and watch burnt until i fall asleep. gotta be well rested and and prime eating mode beginning tomorrow. stay tuned for posts and updates throughout the trip! xo
spaghetti + mussels + tomatoes
2-3 pounds of fresh mussels
3 tablespoons olive oil
1 clove garlic, minced
1 clove garlic, crushed
1 shallot or small white onion, minced
1 teaspoon chilli flakes
1/4 cup white wine
1 can san marzano tomatoes
handful of fresh chopped flat leaf parsley
1/2 package dried semolina pasta
soak the mussels for 10 minutes in cold water then drain. repeat 3-4 times or until all sediment is gone. set aside.
heat olive oil over medium low heat in a heavy pot with a tight fitting lid. add both minced and crushed garlic, and shallot or onion and stir, cooking until fragrant and translucent, about 5 minutes. add chilli flakes and continue to cook, stirring frequently. add white wine and bring to a boil, then add canned tomatoes. cook for about 8-10 minutes over medium heat, breaking them up slightly. season with salt and pepper as needed.
bring a large pot of well salted water to a rolling boil. add pasta and cook until al dente, as instructed on the package.
bring the tomatoes to a boil and add mussels. place the lid on the pot and shake slightly. let the mussels steam, shaking pot 2 or 3 times, until all (or most of) the mussels are opened. drain and add pasta to mussels and tomatoes, stirring well to coat.
remove from heat and discard any mussels that haven’t opened. either place in serving dish or serve onto plates, sprinkling generously with parsley. season with flaked sea salt, fresh pepper, and plenty of good bread to use as a scarpetta (a shoe!) to scoop up all of the sauce.