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Pasta cozze e mollica

17/11/2023

Pasta with mussels and breadcrumbs is a simple and tasty dish that combines the freshness of the sea with the crunchiness of breadcrumbs. Here’s how to prepare it:

Ingredients

  • 320 grams of pasta (spaghetti, linguine, or other long pasta)
  • 1 kg of fresh mussels
  • 100 grams of stale bread crumbs
  • 2 cloves of garlic
  • Chili pepper (to taste)
  • 4-5 tablespoons of extra virgin olive oil
  • Chopped fresh parsley (to taste)
  • Salt (as needed)

Preparation

  1. Begin by cleaning the mussels under running water. Remove the beards with a knife and scrape the outer surface to eliminate any impurities. Put them in a covered pan over medium-high heat until they open. Strain the cooking liquid and set it aside.

  2. Toast the previously crumbled breadcrumbs in a pan with a drizzle of oil until golden brown and crispy. Then transfer them to a plate with paper towels to remove excess oil.

  3. In a large pan, sauté the garlic cloves with oil and chili pepper. Once the garlic is golden, remove it and add the mussels (previously shelled, if you prefer) and sauté for a few minutes.

  4. Add the strained mussel liquid and let it flavor for a couple of minutes. If you decide to leave some mussels in the shell, it will also make the dish more scenic in the end.

  5. Meanwhile, cook the pasta in salted water following the package instructions for al dente cooking. Drain the pasta and keep some of the cooking water aside.

  6. Transfer the pasta into the pan with the mussels, add some of the cooking water if needed to cream everything together, and toss well to blend the flavors.

  7. Serve immediately, sprinkling with toasted breadcrumbs and chopped parsley on top of each plate.

Curiosity

Toasted breadcrumbs (or pangrattato) are often used in southern Italian cuisine to add crunchiness to pasta dishes. It started as a method to avoid wasting stale bread and has turned into a delicious addition in many dishes, especially those with seafood.