Pasta con le Cozze
Print
Pasta con le Cozze
A beloved Neapolitan seafood pasta made with fresh mussels, garlic, extra virgin olive oil, and parsley. Simple, affordable, and packed with the flavor of the sea, it is a classic dish found in homes and seaside trattorias throughout the Gulf of Naples.
Servings4
Calories520kcal
Ingredienti
- 400 g spaghetti or linguine
- 1.5 kg fresh mussels cleaned
- 4 tbsp extra virgin olive oil
- 2 cloves garlic lightly crushed
- 150 ml dry white wine
- Fresh parsley finely chopped
- Salt to taste
- Freshly ground black pepper to taste
Istruzioni
- Place the mussels in a large pot over high heat.
- Add the white wine, cover, and cook until the mussels open.
- Remove the mussels from their shells, reserving a few in the shell for garnish.
- Strain the cooking liquid through a fine sieve or cheesecloth to remove any sand.
- Heat the olive oil in a large skillet.
- Add the garlic and sauté until fragrant.
- Pour in the strained mussel liquid and simmer for a few minutes.
- Add the mussels and half of the chopped parsley.
- Meanwhile, cook the pasta in plenty of salted boiling water until al dente.
- Drain the pasta, reserving a little cooking water.
- Toss the pasta with the mussel sauce over medium heat.
- Add a splash of pasta water if needed.
- Finish with the remaining parsley and black pepper.
- Serve immediately.
Note
The mussel cooking liquid is the secret ingredient and provides most of the dish’s flavor.
Taste before adding salt, as the mussel liquid is naturally salty.
Some Neapolitan families add a few cherry tomatoes, but the traditional version is usually prepared “in bianco.”
Never add grated cheese to seafood pasta.
Taste before adding salt, as the mussel liquid is naturally salty.
Some Neapolitan families add a few cherry tomatoes, but the traditional version is usually prepared “in bianco.”
Never add grated cheese to seafood pasta.