Cook and Scale
Spaghetti alle Cozze
4 servings · 35 min total
Coastal Italian at its best: spaghetti in a garlicky white-wine and tomato broth studded with steamed mussels and parsley.
Ingredients
- 400 g spaghetti
- 1 kg mussels, cleaned
- 5 tbsp olive oil
- 4 garlic, sliced
- 1 tsp chilli flakes
- 1½ dl white wine
- 200 g cherry tomato, halved
- fresh parsley to taste
- salt to taste
Contains: Gluten, Molluscs, Sulphites
Allergen info is best-effort — please verify yourself.
Method
- 1.
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.
- 2.
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.
- 3.
Cook the spaghetti — Cook the spaghetti in salted boiling water for 9 minutes, just short of al dente, then drain.
- 4.
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.