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