Spaghetti with Mussels and Calabrian Chiles
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 640
- Total Fat
- 26 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 24 milligrams
- Sodium
- 547 milligrams
- Carbohydrates
- 75 grams
- Dietary Fiber
- 5 grams
- Protein
- 24 grams
- Sugar
- 2 grams
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- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 640
- Total Fat
- 26 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 24 milligrams
- Sodium
- 547 milligrams
- Carbohydrates
- 75 grams
- Dietary Fiber
- 5 grams
- Protein
- 24 grams
- Sugar
- 2 grams
Ingredients
Kosher salt
6 tablespoons extra-virgin olive oil
1/4 cup breadcrumbs
12 ounces spaghetti
4 cloves garlic, thinly sliced
1 tablespoon jarred crushed Calabrian chiles packed in oil (or use 1/2 teaspoon red pepper flakes)
2 pounds small mussels, scrubbed and debearded
1/2 cup dry white wine
1/2 cup finely chopped fresh parsley
1 cup torn fresh basil
Directions
- Bring a large pot of salted water to a boil. Combine 1 tablespoon olive oil and the breadcrumbs in a small skillet. Cook over medium heat, stirring, until the breadcrumbs are golden brown, 6 to 8 minutes. Season with salt and transfer to a small bowl.
- Add the spaghetti to the boiling water and cook as the label directs for al dente. Meanwhile, heat 3 tablespoons olive oil and the garlic in a separate large pot over medium-high heat. Cook, stirring, until golden, about 2 minutes. Stir in the chiles. Add the mussels and wine and bring to a boil. Cover and cook until the mussels open, about 5 minutes (discard any unopened mussels). Drain the mussels in a colander set over a large bowl. Pour the liquid back into the pot. Cover the mussels to keep warm.
- Using tongs, transfer the spaghetti to the pot with the mussel liquid. Cook over medium-high heat, tossing, until coated. Add some of the pasta cooking water, 1/4 cup at a time, if the pasta seems dry. Stir in the parsley and season with salt.
- Divide the pasta among bowls. Top with the mussels, breadcrumbs and basil; drizzle with the remaining 2 tablespoons olive oil.
