Spaghetti alle Cozze: A Taste of Italy

Meal Facts

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Time to Stand: 5 minutes
• Total Time: 30 minutes
• Ease of Cooking: Easy
• Servings: 4
• Calories: Approximately 450 per serving
• Cost of Ingredients: $15-$20 (depending on seafood prices)
• Cuisine: Italian
• Course: Main course
• Equipment Needed: Large pot, colander, frying pan, wooden spoon, serving bowls

Ingredients

• 12 oz spaghetti
• 2 lbs fresh mussels, cleaned and debearded
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 tsp red pepper flakes (optional)
• 1 cup dry white wine (or vegetable broth for a non-alcoholic option)
• 1/4 cup fresh parsley, chopped
• **Salt and pepper to taste
• **Lemon wedges (for serving)

Check out the right equipment and Ingredients that you need for making  Spaghetti alle Cozze here 

Method

1. Cook the Spaghetti:
   • Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente (about 8-10 minutes). Reserve about 1 cup of pasta water, then drain the spaghetti and set it aside.
2. Sauté the Garlic:
   • In a large frying pan, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing until fragrant, about 1 minute. Be careful not to burn the garlic!
3. Add the Mussels:
   • Stir in the cleaned mussels, coating them with the garlic and oil. Pour in the white wine and cover the pan with a lid. Let it cook for about 5-7 minutes, shaking the pan occasionally until the mussels open up. Discard any mussels that remain closed.
4. Combine with Spaghetti:
   • Add the drained spaghetti to the frying pan with the mussels. Toss everything together gently, adding a little reserved pasta water if the mixture seems dry. Season with salt, pepper, and chopped parsley.
5. Serve:
   • Plate the spaghetti and mussels, garnishing with extra parsley and lemon wedges. Enjoy your homemade Spaghetti alle Cozze!

Variations

• Vegetarian Option: Substitute mussels with sautéed vegetables like zucchini, bell peppers, and cherry tomatoes for a delightful veggie pasta.
• Creamy Version: Add a splash of heavy cream to the sauce for a richer taste. Just mix it in right after adding the spaghetti.
• Herbs and Spices: Experiment with fresh basil or oregano to change the flavor profile.

Tips and Substitutions

• For Gluten-Free Diets: Use gluten-free pasta to accommodate dietary needs. It works just as well!
• For Seafood Allergies: If you have shellfish allergies, try using grilled chicken or tofu as a protein source instead.
• Storage: Leftovers can be stored in the refrigerator for up to 2 days. Reheat gently on the stove with a splash of water or wine to prevent drying out.

Check out the right equipment and Ingredients that you need for making  Spaghetti alle Cozze here 

Nutritional Information

• Calories: Approximately 450 per serving
• Protein: 18g
• Carbohydrates: 65g
• Fat: 15g
• Fiber: 3g

Troubleshooting Tips

• Mussels Not Opening: If some mussels do not open during cooking, they are likely dead and should be discarded.
• Pasta Sticking Together: Make sure to toss the spaghetti with a bit of olive oil after draining to prevent sticking.