Spaghetti con le Cozze (Spaghetti with Mussels)
Ingredients:
- 400g (14 oz) spaghetti
- 1 kg (2.2 lbs) fresh mussels, cleaned and debearded
- 4 tablespoons extra virgin olive oil
- 2 cloves garlic, thinly sliced
- 1 small onion, finely chopped
- 1 small dried red chili (optional)
- 200g (7 oz) cherry tomatoes, halved
- 100 ml (1/2 cup) dry white wine
- Fresh parsley, chopped
- Salt and pepper, to taste
Instructions:
- Prepare the Mussels:
Begin by thoroughly cleaning the mussels. Rinse them under cold water and remove any beards (the stringy fibers sticking out of the shells). Discard any mussels that are open and do not close when tapped, as these are dead and should not be used. - Cook the Spaghetti:
In a large pot of salted boiling water, cook the spaghetti according to the package instructions until it is al dente. Reserve about a cup of the pasta water and then drain the spaghetti. - Cook the Mussels:
In a large, deep skillet, heat the olive oil over medium heat. Add the garlic, onion, and red chili (if using) and sauté until the garlic is golden and the onion is soft, about 2-3 minutes. - Add the Mussels:
Add the cleaned mussels to the skillet and pour in the white wine. Increase the heat to high and cover the skillet with a lid. Cook the mussels for about 4-5 minutes, shaking the pan occasionally until the mussels have opened. Discard any mussels that remain closed after cooking. - Prepare the Sauce:
Once the mussels are cooked, remove them from the skillet using a slotted spoon and set them aside. Leave the cooking liquid in the skillet. Add the cherry tomatoes to the skillet and cook for 3-4 minutes until they soften and start to release their juices. If the sauce seems too dry, add a little of the reserved pasta water. - Combine and Serve:
Add the cooked spaghetti to the skillet, tossing it in the sauce until well coated. Add the mussels back to the pan, stirring gently to combine. Sprinkle with freshly chopped parsley, and season with salt and pepper to taste. - Final Touch:
Drizzle a little extra virgin olive oil over the pasta for added richness. Serve immediately, garnishing each plate with extra parsley if desired.
Notes:
- Wine Substitute: If you prefer not to use wine, substitute it with vegetable broth or a splash of lemon juice for acidity.
- Spice Level: The dried red chili adds a subtle heat. Adjust or omit according to your taste preference.
- Mussel Tips: Always ensure your mussels are fresh. Store them in the refrigerator and cook them on the same day for the best results.
Serving Suggestions:
Serve the Spaghetti con le Cozze with a side of crusty bread to soak up the delicious sauce. Pair it with a chilled glass of white wine, like a Pinot Grigio or Sauvignon Blanc, to complement the dish’s flavors.
This dish is a beautiful representation of Italian coastal cuisine, simple yet full of flavor, bringing the taste of the sea to your table. The combination of tender mussels, garlic, and white wine creates a broth that perfectly coats the spaghetti, making it an elegant yet comforting meal.
