Spaghetti alle Cozze

Name: Spaghetti alle Cozze
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 400 g spaghetti; 1 kg mussels; 400 g tomatoes; 2 garlic cloves; 1 tsp chili; 1 handful parsley; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Spaghetti alle Cozze hails from the sun-drenched coastline of Puglia, where the Adriatic Sea provides a bounty of fresh mussels. This dish is a staple in local homes, often enjoyed as a leisurely lunch or a relaxed dinner. The Puglian pot, unique to this region, is where the mussels and spaghetti come together, capturing the essence of the sea and the land.

The bold, briny mussels meld beautifully with the sweet acidity of tomatoes, while garlic and a hint of chili add depth and warmth. A final sprinkle of fresh parsley completes this vibrant dish, offering a burst of herbal brightness. The spaghetti, perfectly al dente, cradles the flavors of the sea and garden in every forkful.

Ingredients

400 gspaghetti
1 kgmussels
400 gtomatoes
2garlic cloves
1 tspchili
1 handfulparsley
to tastefine sea salt

Method

Fill a large pot with water and bring it to a rolling boil. Add a generous amount of fine sea salt until the water tastes like the sea. This will season the spaghetti as it cooks, enhancing the overall flavor of the dish.
While the water is heating, prepare the sauce. In a wide pan, heat a tablespoon of olive oil over medium heat. Add 2 finely chopped garlic cloves and 1 teaspoon of chili flakes, stirring until the garlic is fragrant and just begins to turn golden, releasing its aroma.
Add 400 g of chopped tomatoes to the pan. Stir occasionally, allowing the tomatoes to break down and form a sauce. Taste and adjust with fine sea salt as needed. The sauce should have a balanced flavor with a hint of heat from the chili.
Clean and debeard 1 kg of mussels, discarding any that are open and do not close when tapped. Add them to the tomato sauce, covering the pan with a lid. Cook until the mussels open, releasing their juices into the sauce, which will take on a briny aroma.
Once the water is boiling, add 400 g of spaghetti. Cook until the pasta is just shy of al dente, with a slight firmness in the center. Reserve a cup of the starchy pasta water before draining.
Remove the lid from the pan and discard any mussels that have not opened. Add the drained spaghetti to the pan, tossing it with the sauce and mussels. If the sauce is too thick, add some reserved pasta water to loosen it, ensuring the spaghetti is well-coated.
Chop a handful of fresh parsley and sprinkle it over the pasta. Toss everything together to combine, allowing the parsley to release its fresh aroma. Serve the Spaghetti alle Cozze hot, making sure each plate has a generous portion of mussels and sauce.