“PASTA E COZZE” – Mussels and pasta: an iconic Italian classic

Описание: “Pasta e Cozze” is a classic dish of Southern Italy, especially beloved along the Neapolitan coast. Simple yet rich in flavor, this iconic recipe brings together the brininess of fresh mussels, the sweetness of cherry tomatoes, and the delicate aroma of garlic and parsley. It is a dish that captures the essence of the Mediterranean—light, fragrant, and comforting—perfect for both family meals and elegant dinners.
Ingredients (serves 4):
• 11 oz spaghetti (or linguine)
• 2 lbs fresh or frozen mussels, thoroughly cleaned
• 7 oz cherry tomatoes
• 6 tbsp extra virgin olive oil
• 1 tsp red pepper flakes
• 2 cloves garlic
• 1 small bunch of Italian parsley
• Salt to taste
Instructions:
1. Place the mussels in a pot with a ladle of salted water. Cover and steam until the shells open, about 4–8 minutes. Trash those that do not open.
2. Remove the mussels, reserving their broth. Strain the broth carefully to remove sand or shell fragments. Shell most of the mussels, keeping a few intact for garnish, and return them to the broth.
3. Cook the spaghetti according to package instructions.
4. Finely mince the garlic and parsley (set some parsley aside for garnish) and halve the cherry tomatoes.
5. In a large pan, warm the olive oil over low heat. Sauté the garlic and red pepper flakes until fragrant, then add the tomatoes. Cook for 2 minutes.
6. Add the mussels with their broth and stir in the minced parsley.
7. Simmer gently until the liquid reduces and the sauce becomes slightly creamy. Season with salt if needed.
8. Remove the pan from the heat.
9. Drain the spaghetti one minute before fully cooked, reserving some cooking water.
10. Add the pasta to the sauce along with a couple of ladles of cooking water. Toss well until the spaghetti is coated and the flavors are fully absorbed.
11. Garnish with the reserved unshelled mussels and fresh parsley.
Serve hot and enjoy a true taste of the sea!
Buon appetito!