Sure! Here’s a delicious recipe for Spaghetti con le Cozze (Spaghetti with Mussels):
Spaghetti con le Cozze
Ingredients:
- For the Mussels:
- 2 pounds (900 grams) fresh mussels
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 1 small onion, finely chopped
- 1/2 cup dry white wine
- 1 can (14 ounces) diced tomatoes
- 1/2 teaspoon red pepper flakes (optional, for a bit of heat)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
- For the Pasta:
- 12 ounces (340 grams) spaghetti
- Salt, for pasta water
Instructions:
- Prepare the Mussels:
- Start by cleaning the mussels. Rinse them under cold water and scrub their shells with a brush. Remove any beards (the fibrous strands sticking out) by pulling them firmly. Discard any mussels that are open and do not close when tapped.
- Cook the Mussels:
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the minced garlic and chopped onion, and sauté until the onion is translucent and fragrant, about 3-4 minutes.
- Pour in the white wine, allowing it to simmer for 1-2 minutes to reduce slightly.
- Add the diced tomatoes, red pepper flakes (if using), dried oregano, and dried basil. Stir well and bring the mixture to a gentle simmer.
- Add the cleaned mussels to the pot. Cover and cook for 5-7 minutes, or until the mussels have opened. Discard any mussels that remain closed. Taste and adjust seasoning with salt and black pepper as needed.
- Cook the Spaghetti:
- While the mussels are cooking, bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente.
- Reserve about 1/2 cup of pasta cooking water, then drain the spaghetti.
- Combine Pasta and Mussels:
- Once the spaghetti is drained, add it directly to the pot with the mussels. Toss gently to combine, allowing the pasta to absorb some of the sauce. If the sauce seems too thick, add a little of the reserved pasta water to reach your desired consistency.
- Serve:
- Divide the spaghetti and mussels among serving plates. Spoon some of the sauce over the top and garnish with freshly chopped parsley.
- Optional Touch:
- For an extra touch of flavor, you can drizzle a little more olive oil over the pasta or sprinkle with freshly grated Parmesan cheese, though traditionally, cheese is not served with seafood pasta.
Tips:
- Ensure your mussels are fresh. They should be closed tightly before cooking.
- For a more robust flavor, you can add a splash of lemon juice or a pinch of lemon zest to the sauce.
- Serve with crusty bread to soak up the delicious sauce.
Enjoy your homemade Spaghetti con le Cozze! It’s a simple yet elegant dish that brings the taste of the Mediterranean right to your table.
This recipe should give you a flavorful and satisfying dish with minimal fuss. Buon appetito!
