Mussel Pasta with Cherry Tomatoes

Ingredients

• 2, 16-ounce packages Zupan’s fresh spaghetti (or pasta of your choice)
• 3 tablespoons olive oil, plus more for finishing
• 1 pint cherry tomatoes (about 1½ cups)
• ⅓ cup white wine
• ¾ teaspoon sea salt, plus more to taste
• 2, 4.2-ounce tins Patagonia Provisions Lemon-Herb Mussels
• Bring a large pot of salted water to a boil and cook the pasta according to package instructions.
• Heat the oil in a large pan over medium heat. Add the tomatoes, cover, and cook, stirring occasionally, for 3 to 5 minutes. Add the wine and salt.
• Carefully drain the oil from the mussel tins into the pot with the tomatoes, being careful not to squish or release the mussels. Stir and remove from the heat.
• 30 seconds before the pasta is finished cooking, add the mussels to the boiling water. Stir, then drain the pasta and mussels, reserving 1 to 2 cups of pasta water.
• Finish with additional olive oil, a spritz of lemon juice, a sprinkle of sea salt, and herbs if you like.
• Serve with the remaining wine and enjoy!