Traditional spaghetti lunghi with mussels
Published on December 4, 2014 | By Not just olive oil |
- Difficulty Level Begginer
- 1 pkg / 16 oz./ 450g spaghetti lunghi (extra long spaghetti, regular size is fine too)
- 1kg / 2 lb. fresh live mussels (only to cook on the same day, otherwise use frozen)
- 2 cloves of garlic, finely minced
- 5 tbsp. fresh parsley, finely chopped
- 5 tbsp. white wine
- 5 tbsp. extra virgin olive oil
- sea salt, freshly ground black pepper
- 1. Wash and scrub mussels very well.
- 2. Place mussels in a pot with one glass of water over medium heat. As soon as the mussels start opening their shells, remove them from the pot one by one and place them on paper towels to drain.
- 3. Discard those that do not open. Strain the liquid from the pot and set aside.
- 4. In a large pan, heat the olive oil over medium-high heat.
- 5. Add parsley and garlic, sautee for about 2-3 minutes.
- 6. Add the mussels, their strained liquid and the wine. Cook over medium heat for a few minutes.
- 7. Add a good amount of black pepper and add salt only after having tasted the sauce and only if needed.
- 8. In the meantime, cook pasta a little less than what the package directions recommend. They should be “al dente”, slightly undercooked.
- 9. Add the slightly undercooked pasta in the pan with the mussels. Mix all the ingredients and continue to cook over low heat for another 3-4 minutes.
- 10. Serve immediately, while still hot. Do not add cheese.
- 11. Note: fresh mussels must be cooked on the date purchased. If fresh mussels are not available, substitute with frozen.