MUST-TRY! Authentic Italian Mussels Pasta Recipe (Spaghetti alle Cozze)

By Vincenzo's Plate · 25 min

Ingredients

Instructions

1. Heat 1 Tbsp EVOO with one garlic clove in a large frying pan over medium heat. When it starts to heat, add a sprinkle of chopped parsley and the mussels. Pour in the wine, cover, and simmer about 5 minutes on medium-high heat, until all the shells open.
2. Remove the mussels from their shells and set them on a plate. Strain the cooking liquid through a sieve lined with kitchen paper over a large bowl to remove grit; keep this broth for the sauce.
3. Bring a large pot of water to a boil, add 1 Tbsp sea salt and let it dissolve. Cook the linguine for 2 minutes less than the package time, stirring occasionally with a wooden spoon.
4. In the same pan, heat 3 Tbsp EVOO over medium heat. Lightly crush the second garlic clove and sauté 20–30 seconds, until lightly golden. Add a dash of parsley, then stir in the tomato paste.
5. Add a splash of the mussel broth to loosen the paste, stir until smooth, then add the rest of the broth. Season with salt and pepper to taste.
6. Move the al dente linguine into the pan with tongs and toss for 30 seconds to coat. Add the mussels, a handful of chopped parsley, the capers and a drizzle of EVOO. Toss about 2 minutes, until the pasta is silky and coated in sauce.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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GarlicTomato pastePastaLinguineMussel