Spaghetti con le cozze
Olive oil
3 cloves of garlic
Ground chili pepper
Parsley
125 ml White wine
400 g Italian canned tomatoes
1 kg Black mussels
400 g Spaghetti
How to make it:
Scrub the mussels well with a stiff brush under cold, running water to remove any barnacles after which leave the mussels in salted water for 1 hour. After cleaning, put the mussels in a pan with a little cup of water and cook it until they open. Those which don't open can be thrown away.
Heat the oil in a large deep pan. Add the garlic and fry over low heat for 30 seconds after which add the parsley, wine, chili pepper and the tomatoes. Cook it until the liquid is reduced by half stirring it occasionally.
Add the mussels and cook it until the liquid begins to thicken, then add the spaghetti which is only cooked half way.
Add salt and pepper according to your taste.
The spaghetti will be cooked with the rest of the dish until it is done. If more moisture is required add from the water in which the spaghetti was cooked.
Garnish it with parsley and serve it with white wine.
!Tip : Make sure the mussels are fresh, it taste better and you can prevent getting sick. Do not use open mussels or damaged ones.
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