Spaghetti alle Cozze
Southern Italy's mussel pasta — spaghetti alle cozze, mussels opened in white wine and garlic with their intensely flavoured steaming liquor forming the entire sauce. No cream, no tomato in the white version (in bianco). The pasta cooks and finishes in the mussel sauce so each strand is flavoured. Finished with parsley, chilli and olive oil only.
- Total
- 35 min
- Serves
- 4
- Level
- Medium
Prep 15 min · Cook 20 min
Ingredients
Method
Open mussels in a large covered pot with wine and 2 garlic cloves over high heat. As they open, remove with tongs. Discard any that don't open. Strain the mussel liquor through a fine cloth; this is the sauce.
About 4 min
Remove half the mussels from their shells; leave the rest in the shell for serving.
About 9 min
Warm olive oil; sauté remaining garlic and chilli until golden.
About 9 min
Cook spaghetti 2 minutes less than package time in well-salted water.
About 9 min
Transfer pasta to the pan with the garlic oil; add strained mussel liquor; toss over heat 2 minutes, adding pasta water if needed. Add all mussels and parsley; toss. Serve immediately.
About 3 min
Nutrition per serving (estimate)
- Calories
- 480
- Protein
- 28 g
- Carbs
- 68 g
- Fat
- 12 g
- Fibre
- 3 g
- Sugar
- 3 g
- Sodium
- 720 mg
Contains: shellfish
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Recipe by Boon Tools.