Name: Pasta con Le Cozze (Pasta with Mussels)
Yield: Serves 4
Cuisine: Italian
Ingredients: 60 ml/4 tbsp olive oil; 350 g/12 oz dried maccheroncini or spaghetti; 500 g/1¼ lb live mussels or cooked mussels in their shells; sea salt and ground black pepper; 45 ml/3 tbsp chopped fresh parsley; 2 garlic cloves, finely chopped; 400 g/14 oz chopped and seeded ripe tomatoes, drained

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

This is one of the easiest ways to enjoy the delicious combination of pasta with shellfish. The recipe is a famous speciality of Campomarino, a seaside resort on the Ionian coast in the province of Salento in Puglia. Mussels are extremely popular in the area, and the locals like to eat them raw with just a squeeze of lemon juice. In this recipe, they are flavoured almost as simply, with oil, garlic and parsley, and cooked briefly in a frying pan.