Spaghetti alle Cozze

Method

1. 1
   • mussels 1 kg
   • olive oil 5 tbsp
   • garlic 4
   • white wine 1½ dl

   Steam open the mussels — In a wide pan warm 2 tbsp olive oil with half the garlic, add the mussels and white wine, cover and steam for 5 minutes until they open. Discard any that stay shut and strain the liquor.

   ⏱5 min
2. 2
   • mussels 1 kg
   • olive oil 5 tbsp
   • garlic 4
   • cherry tomato 200 g

   Build the tomato sauce — In the same pan heat the rest of the oil with the remaining garlic and chili, add the cherry tomatoes and cook 5 minutes until softened. Pour in the strained mussel liquor.

   ⏱5 min
3. 3
   • spaghetti 400 g

   Cook the spaghetti — Cook the spaghetti in salted boiling water for 9 minutes, just short of al dente, then drain.

   ⏱9 min
4. 4
   • spaghetti 400 g
   • mussels 1 kg
   • fresh parsley to taste

   Combine and serve the pasta — Toss the spaghetti in the sauce for 2 minutes to finish cooking, return the mussels to warm through, scatter with parsley and serve.

   ⏱2 min