Ingredients:
-
320g spaghetti
-
1 kg fresh mussels (cozze)
-
3-4 cloves garlic, thinly sliced
-
1 small dried red chili pepper (peperoncino), optional
-
100ml dry white wine
-
A generous handful of fresh parsley, finely chopped
-
Extra virgin olive oil
-
Salt for pasta water
-
Freshly ground black pepper
Instructions:
-
Clean the Mussels: Rinse the mussels under cold water. Scrub the shells to remove any dirt or barnacles and pull off the "beard" (the fibrous threads on the side of the shell). Discard any mussels that are open and do not close when tapped, as they are likely dead.
-
Sauté the Aromatics: In a large, deep pan, heat a generous amount of extra virgin olive oil over medium heat. Add the sliced garlic and the whole chili pepper (if using). Sauté gently until the garlic is fragrant and translucent.
-
Steam the Mussels: Increase the heat to high. Add the cleaned and drained mussels to the pan. Pour in the white wine and cover the pan with a tight-fitting lid. Cook for 4-6 minutes, shaking the pan occasionally, until all the mussels have opened. Discard any mussels that remain closed.
-
Cook the Pasta: While the mussels are cooking, bring a large pot of generously salted water to a boil. Cook the spaghetti until it's very al dente (about 2-3 minutes less than the package instructions).
-
Combine Everything: Remove the lid from the mussel pan. Use tongs to transfer the spaghetti directly into the pan with the mussels and their cooking liquid. Toss vigorously to combine.
-
Finish the Dish: Continue to cook for another minute or two, allowing the pasta to absorb the flavorful sauce. If the sauce seems too thick, add a splash of the reserved pasta water. Remove the pan from the heat, stir in the fresh parsley and a pinch of black pepper.
-
Serve: Transfer the pasta to individual plates, arranging the mussels on top. Drizzle with a little more extra virgin olive oil if desired. Serve immediately.