Name: Spaghetti with Mussels (Spaghetti alle Cozze)
Total time: 30 min
Yield: Serves 4 People
Cuisine: Italy
Ingredients: 40 fresh, live mussels; 1 pound spaghetti; 2 tablespoons fresh basil, shredded; ⅛ teaspoon crushed red pepper; 4 tablespoons extra virgin olive oil; 1 teaspoon garlic, finely chopped; 1 cup fresh tomatoes, peeled, seeded and ½-inch diced; ¼ cup dry white wine; 1 tablespoon flat leaf Italian parsley, finely chopped

Preparation info

Serves
4
People

Difficulty
Easy
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.

Ingredients

4 tablespoons extra virgin olive oil
1 teaspoon garlic, finely chopped
⅛

Method

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