Spaghetti con le Cozze e Pomodori Freschi

I made a promise a while back that there would be black shells appearing frequently in the photographs of this blog, this has not been the case. It is not the case in this post either, though it is a recipe with mussels. I discovered a new fish monger in town where for a few cents more you can buy cleaned mussels. The lazy sets in more often than I would like to admit and I find myself trecking over to this fish monger to buy my mussels clean and ready to throw into the pan. The quality is very high, it is hard to meet a Tarantino mussel that I don’t like, and the amount of water that we save by using them is enormous. Those shells are filthy and a pain to clean.

Spaghetti con le Cozze e Pomodori Freschi

  • 250 grams of cleaned mussels
  • 2 cloves of garlic, peeled and left whole
  • 2 tbsp extra-virgin olive oil
  • a few sprigs of parsley, stems removed and chopped
  • 6 or 7 cherry tomatoes, quartered (optional)
  • 1/2 lb of spaghetti (this is a dish that can only be served with long pasta, it would just be wrong with penne)

Fill a large pot with water for the pasta. Bring to a boil over high heat.

Heat oil in a wide saucepan over medium-high heat and add the whole cloves of garlic. When garlic starts to sizzle add the tomatoes and the parsley, tossing occasionally, allowing the tomatoes to break down a bit.

Once the water starts to boil for the pasta add a small handful of salt to the water and bring to a rolling boil. Add the pasta and cook until al dente. You can add the mussels at this point, you don’t want them to sit on the heat for too long, add half of the salty water that they come in as well. If using mussels in their shells this would be the liquid that the mussels release when they open.

When the pasta is perfectly al dente, reserve a cup of the pasta water in case the pasta dries out when tossing it with the mussels. Turn up the heat under the mussels and drain the pasta. Without shaking all of the water out of the colander pour the pasta into the pan and toss it with the sauce. This allows for the pasta to cook a little longer in the sauce and to absorb the flavor. Add the reserved pasta water if needed.

Serve immediately with freshly ground pepper.

One Year Ago: Amatriciana with fresh tomatoes

Two Years Ago: Pizza Bianca with Fresh Figs and Prosciutto Crudo

Three Years Ago: Grilled Lemon-Balsamic Asparagus

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~ by italicious on August 8, 2012.

One Response to “Spaghetti con le Cozze e Pomodori Freschi”

  1. I’ve been wanting to post a mussel and pasta dish, too. Yours looks delightful, Virginia!

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