Spaghetti alle Cozze (Spaghetti with Mussels)

Spaghetti alle Cozze (Spaghetti with Mussels)

Spaghetti alle Cozze (Spaghetti with Mussels)

1/4 cup
Extra virgin olive oil
5 each
Fresh garlic, sliced
1/2 teaspoon
Red chili pepper flakes
1/2 cup
Italian parsley, chopped, divided
2 1/2 pounds
Fresh mussels, washed and beards removed
1/2 cup
White wine (Chardonnay or Pinot Grigio)
3, 14.28 ounce cans
Carmelina ‘e…San Marzano® Italian Cherry Tomatoes (Pomodorini) in Puree
1 1/4 teaspoon
Kosher salt
1/4 teaspoon
Black pepper
1 pound
Spaghetti (dry), cooked al dente

In a large brazier or saucepan, heat oil over medium-low heat. Add in garlic, chili pepper flakes, 1/4 cup of parsley, and sauté for a minute. Carefully add in the mussels and stir to combine. Add in wine, cover pan and increase heat to medium-high. Steam the mussels until they open; about 3 minutes, stirring occasionally.  Using a slotted spoon, remove the steamed mussels from the pan as they open, and set aside on a platter to hold; reserving the liquid in the pan. Once all mussels have been removed from the pan, add the Carmelina ‘e…San Marzano® Italian Cherry Tomatoes (Pomodorini) in Puree, salt, and black pepper to the reserved liquid in the pan. Bring sauce to a simmer, cover, and continue to cook on medium-low heat for 7 to 10 minutes to reduce; stirring occasionally. Add the mussels back to the pan and stir to combine. Reduce heat to low and let the mussels simmer for a few minutes to absorb the flavors of the sauce.  Add the cooked spaghetti into the saucepan. Using tongs, carefully toss pasta and mussels with sauce to combine. Garnish Spaghetti with Mussels with remaining parsley, and serve immediately in individual pasta bowls, or on a large serving platter.  Mangia bene!

Tip: Serve with rustic Italian or French bread, and chilled Pinot Grigio.

* Recipe created by Chef Giacomo Pagano on behalf of Mangia, Inc. ™

Copyright© 2016, Mangia, Inc.