Spaghetti with Mussels (Spaghetti con le Cozze)
1/2 extra-virgin olive oil
4 cloves garlic, thinly sliced
1 cup dry white wine
2 pounds small mussels, scrubbed and debearded
1 pound spaghetti
1/4 cup finely chopped Italian parsley
Salt and freshly ground black pepper
1 tablespoon hot red pepper flakes
-
Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons
salt. -
In a 12-inch sauté pan, heat the olive oil over medium-high heat. Add the
garlic and cook until light golden brown, about a minute. Add the wine,
raise the heat, and bring to a boil, then add the mussels. Cook, stirring
and tossing, until all of the mussels have opened, about 4 minutes. -
Meanwhile, drop the pasta into the boiling water and cook until al dente;
drain well. -
Add the pasta to the pan with the mussels and cook over high heat for 1
minute. Add the parsley and season with salt and pepper to taste. Sprinkle
with red pepper flakes and serve immediately.
Yields 4 servings