Spaghetti with Mussels

Spaghetti with mussels is a classic dish of Italian cuisine, especially beloved in coastal regions. Here’s how it’s prepared:

Ingredients

• 400 g of spaghetti
• 1 kg of mussels
• 2 cloves of garlic
• Fresh parsley to taste
• Red chili pepper (optional)
• 250 ml of dry white wine
• 4 tablespoons of extra virgin olive oil
• Salt to taste

Preparation

1. Start by cleaning the mussels: brush the shells under cold running water to remove any impurities and pull off the beards (the filaments) sticking out of the shell.
2. In a large pan, sauté the minced garlic (and chili pepper if using) in extra virgin olive oil. As soon as the garlic turns golden, add the mussels.
3. Turn up the heat, pour in the white wine and cover with a lid, letting cook until all the mussels have opened; this will take about 5-6 minutes. Remove any that remain closed.
4. In the meantime, bring a pot of salted water to a boil and cook the spaghetti until al dente. Drain the pasta, saving some of the cooking water.
5. Remove half of the mussel shells (to facilitate tasting), then add the spaghetti to the pan with the mussels, include some of the spaghetti cooking water to make the sauce lighter and blend the flavors.
6. Emulsify everything over high heat for a minute, stirring well.
7. Sprinkle with chopped fresh parsley and serve immediately.

Seafood dishes are always tastier when accompanied by a good glass of white wine that echoes the same aromas and flavors. A Vermentino or a Fiano could be an excellent choice. Enjoy your meal!