Spaghetti e cozze (mussels)

Name: Spaghetti e cozze (mussels)
Yield: 4 Servings
Ingredients: : 400 g; : 1,5 kg; : 3/4 cloves; : 500 g

Cuisine:

Italian

Taste of the sea in your mouth!

Serves 4
Medium

Ingredients

400 g
1,5 kg
3/4 cloves
500 g

Directions

COOKING, SHARING, PASS ON

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Steps

Done

In a big pan fry a clove of garlic in extra virgin olive oil, add only the parsley stalks and mussels.
Cover with a lids so mussels open and flavor in the oil. Adjust with salt, peperoncino and pepper.
While, bring to boil a saucepan with salted water.
When the mussels are all open they are ready.
At this point, filter the water from mussels and safe it in a bowl. Remove the shells from mussels and put them in another bowl.
Now it is time to chop garlic, parsley leaves and cut cherry tomatoes in half.
In a large pan, sauté chopped garlic. When it turns gold add cherry tomatoes.
Let them cook with a lid.
While cherry tomatoes are cooking, "throw "spaghetti in the boiling water.
Now you can add the mussels water (previously filtered) into the cherry tomatoes sauce, leave to flavor.
Meanwhile, spaghetti will have reach halfway through cooking, so you can drain them and pour into the pan with cherry tomatoes sauce. Add a ladle of cooking water and "risotta" ( cook slow like risotto) your spaghetti. When they are ready add mussels and mix well.
Add fresh chopped parsley and now it is time for serving!
ENJOY!