Spaghetti con Cozze

Ingredients

• 12 ounces wheat spaghetti
• 2 pounds mussels
• 2 cups cherry tomatoes
• 3 cloves garlic
• 2 tablespoons olive oil
• 0.5 teaspoon red pepper flakes
• 0.5 cup white wine
• 0.25 cup parsley
• 1 teaspoon lemon zest
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper

Instructions

1. 1Clean the mussels under cold running water, removing beards and discarding any that are open and do not close when tapped.
2. 2Cook whole wheat spaghetti in a large pot of salted boiling water until al dente, then drain and set aside.
3. 3In a large skillet, heat the extra-virgin olive oil over medium heat. Add minced garlic and red chili flakes, sautéing until fragrant.
4. 4Add halved cherry tomatoes to the skillet and cook until they start to soften and release their juices.
5. 5Pour in white wine and let it simmer for a minute to allow alcohol to evaporate.
6. 6Add the cleaned mussels to the skillet, cover, and cook until the mussels have opened, about 5-7 minutes. Discard any mussels that do not open.
7. 7Toss cooked spaghetti with the mussel and tomato mixture in the skillet. If the dish seems dry, a splash of the pasta cooking water can be added to adjust the consistency.
8. 8Season with sea salt and freshly ground black pepper to taste.
9. 9Garnish with freshly chopped parsley and lemon zest just before serving.
10. 10Serve immediately, ensuring each plate receives an equal portion of mussels and spaghetti.
11. 11Enjoy the harmonious blend of whole grains, fresh seafood, and vibrant Mediterranean flavors.