Spaghetti with the Mussels (Spaghetti con le cozze) are an unbeatable classic Italian main course, very tasty and with a spectacular scent of sea.
Ingredients: [‘mussels’, ‘spaghetti’, ‘garlic clove’, ‘extra virgin olive oil’, ‘ground black pepper’, ‘parsley’]
Quantity of Ingredients: [“450 g mussels, with the shell (frozen or fresh already clean)”,”180 g spaghetti”,”1 garlic clove”,”2 tablespoons extra virgin olive oil (EVOO)”,”1 teaspoon ground black pepper”,”1 tablespoon parsley”]
Number of Servings: 2
Steps: [‘If you use the fresh mussels just bought from the fish monger xa0- or the counter of the supermarket cool – xa0let them clean it directly from them. When you are at home, I recommend you to check yourself again, something can escape and wash them again.’, ‘Boil the water (not salted) for spaghetti.’, ‘In a large pan put the peeled crushed clove of garlic and add three spoons of EVOO and brown the garlic.’, ‘Remove the garlic and put the mussels together with some minced parsley, cover with a lid and let open them (it will take only a few minutes).’, ‘As soon as they are open, turn off the flame.’, ‘Remove the mussels from the shell and set them aside with a little of their water (you can keep them off with the shell to put it on the pasta).xa0Filter the mussels baking liquid with a narrow mesh strainer to remove any impurities.’, ‘Put the liquid back in the pan and turn on the flame only for a few minutes before draining the spaghetti directly into the liquid. This is the most important step: put the spaghetti in boiling water without salt, or just with a pinch, and cook for about 7/8 minutes.’, ‘Take spaghetti from the water with a fork and transfer it to the pan with the mussel liquid where you will finish the cooking by adding, if necessary, cooking water to the spaghetti.’, ‘When you miss 1 minute at the end of the cooking, join the mussels, the chopped parsley and a generous xa0black ground pepper.’]