main dishes sardinian

Spaghetti with Mussels and Bottarga

Spaghetti tossed with fresh mussels, fish stock, garlic, parsley, olive oil, and Sardinian mullet bottarga.

Pescatarian Dairy-Free Nut-Free
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Prep 25 min
Cook 15 min
Total 40 min
Servings 4
Difficulty Easy

Ingredients

Pasta

Seafood

Sauce

Finish

Aromatics

Cooking

Seasoning

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Instructions

  1. Scrub the mussels, pull away the beards, and discard any broken or open mussels that do not close when tapped.

  2. Warm half the olive oil in a wide pan with the split garlic clove.

  3. Add the mussels, cover, and cook until they open. Discard any that stay closed.

  4. Shell about two thirds of the mussels and keep the rest in their shells.

  5. Warm the shelled mussels with the fish stock and 2 tablespoons olive oil over very low heat.

  6. Cook the pasta in lightly salted water until al dente.

  7. Toss the pasta in the mussel pan with parsley, adding a little pasta water if needed.

  8. Turn off the heat and finish with the mussels in their shells and grated or shaved bottarga.

Storage & Meal Prep

Best eaten immediately. Bottarga and mussels do not improve after reheating.

Variations

  • With Cherry Tomatoes: Add a handful of diced sweet tomatoes after the mussels open.
  • With Lemon Zest: Grate a little lemon zest over the finished pasta for a cleaner edge.
  • With Clams: Use a mix of mussels and clams if both are fresh and well cleaned.

FAQ

When should I add the bottarga?

Add it at the end, away from aggressive heat, so the flavor stays clean.

Do I keep any mussels in the shell?

Yes. Shell most of them for eating, but keep some in the shell for the final plate.

Can I skip the fish stock?

You can use a little mussel cooking liquid and pasta water, but strain it first.

Interactive Nutrition Map

4 Servings

Customize Ingredients

Fish & Seafood
Mussels (Raw)
600 g
Bottarga (Cured Fish Roe)
100 g
Vegetables
Garlic
3 g
Grains & Bread
Dried Pasta (Small)
380 g
Oils & Fats
Extra Virgin Olive Oil
54 g
Herbs & Spices
Fresh Parsley
20 g
Liquids
Fish Broth
304 g

Per Serving

678kcalCalories
41gProtein
78gCarbs
22gFat
3gFiber
Sodium
1107mg48% DV
Potassium
792mg17% DV
Calcium
77mg6% DV
Iron
7.5mg42% DV
Magnesium
110mg26% DV
Vitamin C
12.5mg14% DV
Vitamin A
111µg12% DV
Vitamin K
11.7µg10% DV
Folate
82µg21% DV
Dried Pasta (Small)
Mussels (Raw)
Fish Broth
Bottarga (Cured Fish Roe)
Garlic
Fresh Parsley
Extra Virgin Olive Oil
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

In Sardinia, Spaghetti with Mussels and Bottarga belongs on the Sardinian home table. I build it around spaghetti or linguine, mussels, and fish stock.

I scrub the mussels, pull away the beards, and discard any broken or open mussels that do not close when tapped. I warm half the olive oil in a wide pan with the split garlic clove.

I toss the pasta in the mussel pan with parsley, adding a little pasta water if needed. I turn off the heat and finish with the mussels in their shells and grated or shaved bottarga. I serve it as soon as the texture is right.

Part of: Fish + Seafood Hub

Related: Sardinian Pasta Recipes | Sardinian Ingredients Guide