Spaghetti Alle Cozze (spaghetti With Mussels) Recipe

Prepping the Mussels

Begin by thoroughly cleaning the mussels under cold water. Be sure to remove any beards or barnacles. Discard any mussels that are already open or don't close when tapped lightly.

Cooking the Pasta

Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, following the package instructions.

Making the Sauce

In a large pan over medium heat, add olive oil and finely chopped garlic. Sauté until fragrant. Add the cleaned mussels, cover the pan, and cook until the mussels open up, about 5 minutes. Add the white wine, and continue to cook, allowing the alcohol to evaporate. Season with salt and pepper to taste.

Combining the Dish

Once the pasta is cooked, drain it and add to the pan with the mussels and sauce. Toss everything together until the pasta is coated in the sauce. Finely chop the fresh parsley and add it to the pan, mixing it into the dish.

Serving

Serve the dish hot, garnished with basil leaves (and optional chili flakes, butter, or grated Parmesan cheese if desired).