Spaghetti with Mussels: Spaghetti con Mitili

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 pound spaghetti
  • 2 tablespoons extra-virgin olive oil
  • 1/2 onion, thinly sliced into rings
  • 3 cloves garlic, thinly sliced
  • 1 teaspoon dried red chile flakes
  • 4 anchovy fillets, washed and dried
  • 2 tablespoons salted capers
  • 1 bunch Italian parsley leaves, finely chopped to yield 1/4 cup
  • 2 pounds black mussels, scrubbed and de-bearded
  • 1 cup dry white wine
Directions

In a large stockpot, bring 6 cups of salted water to a boil. Add the spaghetti and stir so they don't stick.

In a large stockpot, heat the extra-virgin olive oil and lightly saute the red onion. When the onions are translucent, add the sliced garlic and chile flakes. Saute until fragrant. Add the anchovies, and using a wooden spoon, smash them into the oil. Add the salted capers, parsley, mussels and white wine, and cover quickly, so the steam cooks the mussels. Shake the pot after 1 minute, and again after 2 more minutes. Check the mussels, if they are open and plump, they are cooked.

Drain the pasta in a colander and divide between 4 warmed pasta bowls. Divide the mussels between the 4 bowls of pasta, and pour the wine sauce over, leaving any sandy sediment in the pot.


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