Spaghetti mussels and capers with cherry tomatoes recipe

Ingredients

4 servings 4 teaspoons capers in salt 800 g of extra virgin olive oil 4 cloves of garlic 80 ml white wine – dry 600 g of pasta salt 250 g of date tomatoes 2 tablespoons of flat-leaf parsley

Recipe preparation step

1 Wash and soak the capers in clean water to release the salt. Clean the salts under running water. Discard the open ones. Pour the oil into a frying pan and add the garlic cloves, crushed with their skins. Fry for about 3 minutes. Remove. Add the lettuce, pour over the wine and cook for a further 5 minutes to crisp up. Discard those that have remained closed. Peel the mussels (keep a few for decoration) and put the meat back in the pan. 2 Add the drained capers. 3 Boil the pasta in salted water. About 2 minutes before they are ready, drain them and add them to the pan. Stir in the chopped tomatoes and parsley.