Spaghetti con Cozze
Spaghetti with Mussels
Ingredients:
1 pound spaghetti
1/4 cup extra virgin olive oil
3 garlic cloves, thinly sliced
2 teaspoons finely chopped fresh thyme
1/4 cup finely chopped Italian parsley
1 teaspoon crushed red pepper
2 pounds mussels, scrubbed and debearded
1/2 cup dry white wine
1 cup canned plum tomatoes, with their juice, crushed or puréed tomatoes
salt and pepper
Preparation:
Bring a large pot of salted water to a boil. Add the
spaghetti and cook until just under al dente. Drain, reserving 1 cup of
cooking water.
Coat the bottom of a large skillet with the olive oil. Add the garlic,
thyme, half of the parsley and the crushed red pepper and sauté over medium
heat until the garlic starts to color.
Add the mussels, wine and tomatoes. Season with salt and pepper to taste,
cover, and cook until the mussels open, 5 to 7 minutes.
When the spaghetti is ready, add it to the sauce with 1/2 cup to 1 cup of
the pasta cooking water (depending how dry the sauce is). Cook the spaghetti
in the sauce, uncovered, for 2 to 3 minutes for the pasta to absorb the
sauce. Stir in the remaining parsley and serve.
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