One-Pan Mussels and Spaghetti with Tomato and Anchovy
A quick and flavorful one-pan pasta dish where mussels, spaghetti, and a rich tomato-anchovy sauce come together in minutes.
- Prep10 min
- Cook20 min
- Total30 min
- DifficultyEasy
- Servings4
This is a classic Greek-style pasta dish that proves simple ingredients can create something truly special. The anchovies melt into the sauce, adding depth without any fishy taste, while the mussels steam open right on top of the spaghetti.
Everything cooks in a single wide pan, so the pasta absorbs all the savory flavors from the tomatoes, garlic, and herbs. It's a perfect weeknight meal that feels like a celebration of the sea.
Ingredients
Servings
Converted amounts are rounded.
Method
- In a deep, wide pan, heat a generous drizzle of olive oil over medium heat. Add the finely chopped onion, leek (white and light green part only, sliced), and garlic. Also add the anchovies. Sauté, stirring often, until the vegetables soften and the anchovies break down, about 3-4 minutes.
- Meanwhile, puree the canned tomatoes in a blender until smooth. Pour the tomato puree into the pan.
- Add the water and the spaghetti. Stir to combine, then cover the pan with a lid. Lower the heat to a simmer and cook for 10 minutes, stirring once halfway through to prevent sticking.
- After 10 minutes, add the mussels (scrubbed and debearded) and the fresh herbs (basil and parsley, roughly chopped). Cover the pan again, turn off the heat, and let the pan sit on the burner for 3-5 minutes. The residual heat will open the mussels.
- Discard any mussels that remain closed. Serve immediately, spooning the sauce and mussels over the spaghetti.
💡 Tips
- If you don't cover the pan, you may need to add a little more water to ensure the pasta cooks properly.
- The mussels don't need extra cooking time; the residual heat from the pan is enough to open them. Discard any that stay closed.
- For a spicier kick, add a pinch of red pepper flakes along with the garlic.
Inspired by a recipe from Άκης Πετρετζίκης