Gluten-free Spaghetti alla chitarra with Mediterranean mussels, chickpeas and red mullets

  • 1 pack gluten-free Spaghetti alla chitarra
  • 25-30 cherry tomatoes
  • 6 fresh red mullets
  • 450/500 g Mediterranean mussels
  • 1 sachet of saffron
  • 300 g pre-cooked chickpeas or to soak
  • 1 clove of garlic
  • Fresh chili peppers to taste
  • Parsley to taste
  • Salt to taste
Put the mussels in a pan, where they will open. Make sure to cover with a lid. The hot steam inside will facilitate the opening. If you prefer, you can already flavor with garlic and parsley. Once the mussels open, remove the shells, keeping only the fruit and water that they have pulled out. Cut the tomatoes into small cubes and finely chop the parsley. Scale, eviscerate and fillet the mullets. Put the fillets aside. Put the chopped garlic in a pan with a drizzle of olive oil, chili and chickpeas. Drizzle with the water of the mussels to speed up the cooking of chickpeas. Put salt in. Add the tomatoes, saffron, mussels and parsley. Cook over low heat for a few minutes. Season with salt. Meanwhile, cook the fillets of red mullet in a non-stick skillet just oiled, skin side down, cook for a few seconds. Cook the Spaghetti in abundant salted boiling water for three minutes, then, finish the cooking in the pan with the sauce of mussels and chickpeas. Sautéed well. The Spaghetti will become tasty. Add a drizzle of extra virgin olive oil. Put the Spaghetti into the soup plates, add some mussels, place a fillet of red mullet on the top, sprinkle with parsley and add a drizzle of extra virgin olive oil. Serve immediately.
Cook time:
20 minutes

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