Silvia Colloca shares her recipe for a pasta dish that's full of Mediterranean flavours and goodness. To be served with crusty bread, of course!






Skill level

Average: 3.8 (32 votes)


  • 80 ml (⅓ cup) extra-virgin olive oil
  • 2 garlic cloves, skin on, bashed with the back of a knife
  • 3 spring onions, thinly sliced
  • ½ long red chilli, thinly sliced
  • 8 ripe tomatoes, chopped
  • 350-400 g spaghettini
  • 200 ml dry white wine
  • 1.5 kg mussels, scrubbed and debearded
  • 1-2 tbsp baby capers
  • crusty bread, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Put the kettle on, as you will need to add boiling water to your pot when adding the pasta (or have a pot of boiling water on the go).
  2. Meanwhile, heat a large heavy-based saucepan over high heat (wide enough to accommodate the uncooked spaghetti (30 cm or so). Add the oil, then when hot, add the garlic, spring onion (reserve some for serving) and chilli and toss until the garlic starts to become golden and fragrant. Add the tomatoes, pasta, wine, mussels, capers and enough boiling water to submerge the pasta.
  3. Start stirring gently – the sauce will thicken ever so slightly as the spaghettini soaks up all juices. Cook for 8 minutes or until perfectly al dente. Remember that the residual heat will continue cooking the pasta when you turn off the heat, so it’s always a good idea to keep it very al dente.
  4. Turn off the heat, then scatter over the reserved spring onion. Drizzle a little extra olive oil and eat straight away with crusty bread.


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Photography by Danielle Abou Karam.