Spaghetti Alle Cozze
Spaghetti with mussels, garlic and chilli. Italian classic and a luxurious pasta dish perfect for parties. Originating from Naples.
Equipment
- 1 Sharp Knife
- 1 Saucepan
- 1 Boiler
- 1 Silicone Pliers
- 1 Silicone spatula
- 1 Slotted Spoon
Ingredients
- 2 liter Cold Water 68 fl oz
- 1 kg Fresh Mussels 1 lb
- 400 g Spaghetti 0,9 lb
- 0,5 dl Extra Virgin Olive Oil 1,7 fl oz
- 4 pcs Garlic Cloves
- 0,5 pcs Red Chilli
- 250 g Parsley 0,55 lb
- 2 dl Dry White Wine 6,8 fl oz
- Fresh Ground Black Pepper
- Salt
Instructions
- Boil the pasta according to the instructions onthe package.
- Fry the chopped carlic and red chilli in olive oil flr 2 minutes.Season with freshly grounded black pepper.
- Brush the fresh mussels well under running coldwater. Discard those that are broken.Fry the mussels together with garlic and red chilli.
- Pour in wine and stir, cook under a lid for about 2 minutes until all the mussels have opened. Discard those that are not opened.
- Lift the mussels with a slotted spoon and set aside.
- Let the broth boil for 2 minutes and season with salt and pepper.
- Turn the the freshly cooked pasta into the broth together with the mussels, garlic and chili.
- Add the parsley and mix it together.
- Serve on hot deep plates.
