Spaghetti with Mussels (Spaghetti con le Cozze) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
1. 1. Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt.
2. 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. 3. Meanwhile, drop the pasta into the boiling water and cook until al dente; drain well.
4. 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.
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