Spaghetti con le Cozze

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Makes 4 servings
 

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
 

Instructions

 
Step 1: Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt.
 
Step 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.
 
 
Step 3: Meanwhile, drop the pasta into the boiling water and cook until al dente; drain well.
 
Step 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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