Spaghetti with Mussels (Spaghetti con le Cozze)

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

  1. Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons

  2. 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.

  3. Meanwhile, drop the pasta into the boiling water and cook until al dente;
    drain well.

  4. 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