Spaghetti with Mussels

Spaghetti alle Cozze

Preparation info
  • Serves


    • Difficulty


    • Ready in

      30 min

Appears in
The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

  • About

I use a similar technique here that I use when making sauces with clams, which is to finish cooking the pasta in the sauce with the juices the mussels release when they open allowing the pasta to soak up all their flavor.


  • 4 tablespoons extra virgin olive oil
  • 1 teaspoon garlic, finely chopped


  1. Fill a pot for the pasta with about 6 quarts of water, cover, and place over high heat.
  2. Put 3 tablespoons of the olive oil in a deep skillet large enough to accommodate all