Farfalle with Mussels in White Wine Sauce
Farfalle pasta tossed with fresh mussels in a white wine and tomato sauce. Sauteed onion and garlic build the base, enhanced with red pepper flakes and fresh parsley. Finished with grated Parmesan cheese. A light, aromatic seafood pasta ready in under 30 minutes.
Ingredients
- 5 liters water, for cooking pasta
- salt, for cooking pasta
- 1 package farfalle pasta, 500 g
- ½ cups onion, finely chopped
- 2 tablespoons garlic, finely chopped
- 1 tablespoon red pepper flakes, whole
- 1 cup white wine, for sauce
- 2 cups ground tomato, for saucecrushed canned tomatoes1:1
shelf-stable alternative
- salt, for sauce
- black pepper, for sauce
- 2 cups mussels, cleanedclams1:1
similar cooking time and brine flavor
- ¼ cups flat-leaf parsley, finely chopped
- Parmesan cheese, grated
- olive oil, for cooking
Instructions
- 1
Heat water in a deep pot until boiling.
- 2
Add farfalle pasta and cook for 7 to 9 minutes. Drain and reserve.
- 3
Heat olive oil in a deep pan over medium heat.
- 4
Add onion and garlic, cook for 2 minutes.
- 5
Add red pepper flakes and white wine, let evaporate for 3 minutes.
- 6
Pour in ground tomato, season with salt and pepper, cook for 5 minutes.
- 7
Add cleaned mussels, cover, and cook for 5 minutes.
- 8
Add cooked farfalle to the pan, mix, and remove from heat.
- 9
Serve in bowls topped with fresh parsley and grated Parmesan cheese.
Tips
Clean mussels just before cooking and discard any that do not close when tapped.
Do not overcook mussels to avoid tough, rubbery texture.
Good to Know
Refrigerate leftovers in an airtight container for up to 2 days. Do not freeze as mussels become rubbery.
Prepare sauce base (onion, garlic, wine reduction, tomato) up to 4 hours ahead. Cook mussels and pasta fresh before serving.
Serve immediately in warmed bowls with extra Parmesan and fresh bread to soak sauce.
Common Mistakes
Do not overcook pasta with mussels in the pan to avoid mushy texture.
Do not skip the evaporation step with wine to avoid raw alcohol flavor.
Do not leave mussels covered longer than 5 minutes after closing to avoid overcooked, tough meat.
Substitutions
Dairy-Free Swaps
General Alternatives
shelf-stable alternative
similar cooking time and brine flavor