Spaghetti with Mussels and Calabrian Chiles

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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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.
  2. 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.
  3. 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.
  4. Divide the pasta among bowls. Top with the mussels, breadcrumbs and basil; drizzle with the remaining 2 tablespoons olive oil.