Introduction
Spaghetti alle cozze is a timeless Italian seafood dish that captures the simplicity and elegance of coastal cooking. Made with fresh mussels, garlic, olive oil, and spaghetti, this recipe relies on high-quality ingredients and careful technique rather than complexity. I first prepared spaghetti alle cozze when I wanted a light yet deeply flavorful pasta that felt special without being heavy, and it instantly transported me to a seaside trattoria. The mussels release their natural juices as they cook, creating a fragrant sauce that clings beautifully to the pasta. Finished with herbs and a touch of chili heat, this dish is refined, aromatic, and satisfying. Perfect for a romantic dinner or a relaxed family meal, spaghetti alle cozze proves that Italian cuisine shines brightest when it keeps things simple.
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Spaghetti alle Cozze – Classic Italian Mussel Pasta with Coastal Flavor
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Halal
Description
Classic Italian spaghetti alle cozze made with fresh mussels simmered in garlic, white wine, and tomatoes, tossed with al dente spaghetti for a simple yet elegant seafood pasta.
Ingredients
- 1 lb fresh mussels, cleaned and debearded
- 12 oz spaghetti
- 3 tbsp olive oil
- 3 cloves garlic, thinly sliced
- 1/2 tsp red pepper flakes (optional)
- 1/2 cup dry white wine
- 1 cup cherry tomatoes, halved
- Salt to taste
- Black pepper to taste
- 2 tbsp fresh parsley, chopped
Instructions
- Bring a large pot of salted water to a boil and cook spaghetti until al dente.
- While pasta cooks, heat olive oil in a large pan over medium heat.
- Add garlic and red pepper flakes; sauté gently until fragrant.
- Pour in white wine and simmer for 1–2 minutes.
- Add mussels and cherry tomatoes; cover and cook until mussels open, about 5–7 minutes.
- Discard any mussels that do not open.
- Drain spaghetti, reserving a little pasta water.
- Add spaghetti to the mussel sauce and toss gently, adding pasta water if needed.
- Season with salt and pepper.
- Sprinkle with fresh parsley and serve immediately.
Notes
- Use very fresh mussels for best flavor.
- Do not overcook mussels as they become tough.
- Serve with crusty bread to soak up the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Why You’ll Love This Recipe
This recipe is quick to prepare yet full of depth and freshness. It uses minimal ingredients while delivering bold, briny flavor. The sauce forms naturally from the mussels, eliminating the need for heavy cream or added thickeners. It feels elegant but remains approachable for home cooks.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Spaghetti
Spaghetti provides the perfect shape to capture the light, flavorful sauce created by the mussels and olive oil.
Fresh mussels
Fresh mussels are the heart of the dish, releasing a naturally savory, briny broth as they steam open.
Garlic
Garlic adds aromatic depth and enhances the natural sweetness of the mussels.
Extra virgin olive oil
Extra virgin olive oil forms the base of the sauce and adds richness and fragrance.
White wine
White wine deglazes the pan and adds acidity, balancing the richness of the olive oil and seafood.
Red chili flakes
Red chili flakes add gentle heat and contrast without overpowering the dish.
Fresh parsley
Fresh parsley adds brightness, color, and a clean herbal finish.
Salt
Salt enhances the flavors of the pasta and sauce, used sparingly due to the natural salinity of mussels.
Black pepper
Black pepper adds subtle warmth and balance.
Directions
Begin by cleaning the mussels thoroughly, scrubbing the shells and removing any beards. Discard any mussels that are cracked or remain open when tapped.
Bring a large pot of salted water to a boil and cook the spaghetti until just al dente. Reserve a small amount of pasta water before draining.
In a wide skillet, heat olive oil over medium heat. Add the garlic and red chili flakes and cook gently until fragrant, being careful not to brown the garlic. Pour in the white wine and allow it to simmer briefly.
Add the mussels to the skillet, cover, and cook until they open, shaking the pan occasionally. Discard any mussels that do not open. Add the cooked spaghetti directly to the skillet along with a splash of reserved pasta water. Toss gently to coat the pasta in the sauce. Finish with chopped parsley and black pepper before serving.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This recipe serves approximately 4 people. Preparation time is about 15 minutes, cooking time is 20 minutes, and total time is under 40 minutes.
Storage/reheating
Spaghetti alle cozze is best enjoyed fresh. If necessary, store leftovers in the refrigerator for up to 1 day. Reheat gently in a skillet with a small splash of water or wine, taking care not to overcook the mussels.
Variations and Customizations
You can add cherry tomatoes for a touch of sweetness and color. A small amount of lemon zest can brighten the dish further. I have also prepared this recipe without wine, using additional pasta water instead, and the result was still beautifully balanced. Whole wheat or gluten-free spaghetti can be used if desired.
Nutrition and Dietary Info
Spaghetti alle cozze is rich in protein, iron, and omega-3 fatty acids from mussels. It is lighter than cream-based pasta dishes and relies on healthy fats from olive oil. Portion size and pasta choice can be adjusted to suit dietary needs.
Expert Tips & Customizations
Use Fresh Mussels
Fresh, high-quality mussels ensure the best flavor and texture.
Do Not Overcook
Remove mussels as soon as they open to keep them tender.
Reserve Pasta Water
Starchy pasta water helps emulsify the sauce naturally.
FAQs
How do I know if mussels are fresh?
They should smell clean and briny, not fishy.
Can I use frozen mussels?
Fresh mussels are recommended, but frozen can work if fully thawed.
Is white wine necessary?
It adds depth, but pasta water can be substituted.
What wine pairs best with this dish?
A dry white wine pairs beautifully.
Can I add cheese?
Traditional recipes do not include cheese with seafood.
Is this dish spicy?
It is mildly spicy and easily adjustable.
Can I make it ahead of time?
It is best prepared and served immediately.
What herbs can I substitute for parsley?
Basil can be used for a different flavor profile.
Why is my sauce too salty?
Mussels are naturally salty; season cautiously.
Can I add other seafood?
Clams or shrimp can be added for variation.
Conclusion
Spaghetti alle cozze is a classic Italian dish that celebrates fresh seafood and simple ingredients. With its fragrant sauce, tender mussels, and perfectly cooked pasta, it delivers elegance and comfort in every bite. Ideal for both special occasions and everyday meals, it is a recipe that never goes out of style.
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