Certainly! Here’s a flavorful and straightforward recipe for Spaghetti con le Cozze (Spaghetti with Mussels) that you can easily prepare at home.
Ingredients
- 500g (1 lb) of spaghetti
- 1 kg (2.2 lbs) of fresh mussels
- 4 tablespoons of extra-virgin olive oil
- 4 cloves of garlic, finely minced
- 1 small red chili pepper, sliced (optional)
- 1 cup of white wine
- 1 can (400g/14 oz) of diced tomatoes
- 1/4 cup of tomato paste
- 1/2 cup of fresh parsley, chopped
- Salt and freshly ground black pepper to taste
- Fresh lemon wedges for serving
Instructions
1. Prepare the Mussels
- Clean the Mussels: Rinse the mussels under cold running water. Scrub the shells with a brush to remove any debris. Remove the “beard” (the fibrous threads) by pulling it out firmly. Discard any mussels that are cracked or do not close when tapped.
2. Cook the Spaghetti
- Boil Water: Bring a large pot of salted water to a boil.
- Cook the Spaghetti: Add the spaghetti to the boiling water and cook according to the package instructions until al dente. Reserve about 1/2 cup of pasta water, then drain the spaghetti and set it aside.
3. Prepare the Sauce
- Sauté Garlic: In a large skillet or sauté pan, heat the olive oil over medium heat. Add the minced garlic and, if using, the sliced red chili pepper. Sauté until the garlic becomes fragrant and slightly golden, but not burnt (about 1-2 minutes).
- Deglaze with Wine: Pour in the white wine and let it simmer for a couple of minutes to reduce slightly.
- Add Tomatoes: Stir in the diced tomatoes and tomato paste, mixing well to combine. Allow the sauce to simmer for about 10 minutes, stirring occasionally, until it thickens slightly.
- Season: Season the sauce with salt and freshly ground black pepper to taste.
4. Cook the Mussels
- Add Mussels: Increase the heat to medium-high. Add the cleaned mussels to the sauce. Cover the pan with a lid and cook for about 5-7 minutes, or until the mussels have opened. Discard any mussels that remain closed after cooking.
5. Combine and Serve
- Mix Spaghetti and Sauce: Add the cooked spaghetti to the pan with the mussels and sauce. Gently toss to combine, adding a bit of the reserved pasta water if necessary to help the sauce coat the pasta evenly.
- Add Parsley: Stir in the chopped parsley.
6. Serve
- Plate the Dish: Serve the spaghetti with mussels hot, garnished with additional parsley if desired. Provide lemon wedges on the side for a fresh, tangy contrast.
Tips
- Freshness is Key: Make sure your mussels are fresh. They should smell of the sea and not have a fishy odor.
- Pasta Water: The reserved pasta water helps to thicken the sauce and bind it to the pasta, enhancing the overall flavor and texture.
- Adjusting Spice: The chili pepper adds a bit of heat, but you can adjust or omit it based on your preference.
This Spaghetti con le Cozze recipe offers a delightful blend of flavors, combining the richness of mussels with a savory tomato-based sauce. Enjoy this dish with a crisp white wine and a side of crusty bread for a complete Italian experience!
