📝 About This Recipe
Transport yourself to the rugged coastline of Southern Italy with this quintessential Neapolitan pasta dish, where the briny essence of the Mediterranean meets the warmth of garlic and chili. This recipe focuses on the 'in bianco' style, eschewing heavy sauces to let the natural nectar of fresh mussels create a silky, oceanic emulsion that clings to every strand of pasta. It is a masterclass in Italian simplicity, relying on high-quality olive oil and the freshest catch to deliver a meal that is both rustic and deeply sophisticated.
🥗 Ingredients
The Shellfish
- 2 pounds Fresh Mussels (scrubbed and debearded)
- 1/2 cup Dry White Wine (such as Pinot Grigio or Vermentino)
- 1 small bunch Fresh Flat-Leaf Parsley (stems reserved, leaves finely chopped)
The Pasta and Aromatics
- 1 pound Spaghetti or Spaghettoni (high-quality bronze-die extruded)
- 1/3 cup Extra Virgin Olive Oil (cold-pressed, high quality)
- 4 large Garlic Cloves (thinly sliced)
- 1/2 teaspoon Dried Red Chili Flakes (adjust to taste)
- 6-8 pieces Cherry Tomatoes (halved, for a pop of color and acidity)
- 2 tablespoons Kosher Salt (for the pasta water)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1/2 piece Lemon (for a final squeeze of juice)
👨🍳 Instructions
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1
Begin by cleaning the mussels: scrub them under cold running water to remove any grit or barnacles. Pull off the 'beard' (the fibrous tuft) by tugging it toward the hinge of the shell. Discard any mussels that are cracked or remain open when tapped.
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2
Bring a large pot of water (about 5-6 quarts) to a rolling boil. Add the 2 tablespoons of kosher salt—the water should taste like the sea.
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3
In a large, deep skillet or sauté pan, heat 2 tablespoons of the olive oil over medium heat. Add the reserved parsley stems and one smashed garlic clove.
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4
Increase the heat to high and add the cleaned mussels to the skillet. Pour in the white wine, cover immediately with a tight-fitting lid, and steam for 3-4 minutes until the mussels have opened.
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5
Set a fine-mesh strainer over a bowl and drain the mussels, reserving all the precious cooking liquid. Discard the parsley stems and any mussels that failed to open.
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6
Remove about two-thirds of the mussels from their shells and set aside in a small bowl; keep the remaining mussels in their shells for a beautiful presentation. Cover them to keep warm.
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7
Drop the spaghetti into the boiling water. Cook for about 2-3 minutes less than the package directions for 'al dente'—the pasta must finish cooking in the sauce.
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8
While the pasta cooks, wipe out your large skillet and add the remaining olive oil, sliced garlic, and chili flakes. Heat over medium-low, allowing the garlic to turn a pale golden color without browning.
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9
Add the halved cherry tomatoes to the garlic oil and sauté for 2 minutes until they just begin to soften. Carefully pour in the reserved mussel liquid (leave the very last bit in the bowl to avoid any potential sand).
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10
Using tongs, transfer the very undercooked spaghetti directly from the water into the skillet with the sauce. Increase the heat to medium-high.
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11
Toss the pasta vigorously in the liquid, adding a ladle of pasta cooking water if needed. The starch from the pasta will emulsify with the oil and mussel juice to create a creamy coating.
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12
Once the pasta is perfectly al dente and the sauce has thickened, fold in all the mussels (shelled and in-shell) and the chopped parsley.
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13
Give it one final toss, a squeeze of fresh lemon juice, and a crack of black pepper. Drizzle with a touch more raw olive oil and serve immediately in warmed bowls.
💡 Chef's Tips
Always use bronze-die pasta; its rough surface is essential for grabbing onto the thin, flavorful seafood sauce. Never over-salt the pasta water as much as usual, because the liquid released by the mussels is naturally quite salty. If your mussels are particularly sandy, soak them in cold water with a spoonful of cornmeal for 20 minutes before cleaning; they will 'spit out' the grit. Do not use pre-minced garlic from a jar; the fresh, sharp bite of hand-sliced garlic is foundational to this dish's flavor profile. Finishing the pasta in the skillet (the 'padellata' technique) is the secret to why restaurant pasta tastes better—don't skip it!
🍽️ Serving Suggestions
Pair with a crisp, chilled Falanghina or Greco di Tufo wine to complement the salinity of the shellfish. Serve with a side of charred crusty sourdough bread to mop up the remaining 'brodetto' at the bottom of the bowl. A simple arugula salad with a light lemon vinaigrette provides a peppery contrast to the rich pasta. Avoid offering parmesan cheese with this dish; in Italy, mixing cheese and seafood is considered a culinary faux pas that masks the delicate ocean flavors.