Garlic, olive oil and chilli spaghetti with mussels
Published on 9 March 2023
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I love garlic and oil pasta; mussels make it fantastic!
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Ingredients
INGREDIENTS FOR 4 PEOPLE
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Method
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I thaw the mussels in the fridge if time allows, otherwise under cold running water in their sealed packaging. I peel the garlic, remove the central germ and bring to the boil in cold water in a small pan.
I boil for a minute, discard the water, replace with fresh water and boil again, repeating 3 times. I blend the garlic with about 50 ml extra virgin olive oil and a few tablespoons of pasta water, already brought to the boil, to a semi-liquid cream. This mellows the garlic flavour.
I put the cream in a pan, add chilli and a little salt because mussels are already salty, and simmer for a few minutes.
I add the now-thawed mussels.
I add them with the liquid from their packaging to the garlic cream.
I cook for 5 minutes while cooking the spaghetti, then add chopped parsley.
I add the spaghetti and toss with a few tablespoons of pasta water.
Original source: https://incucinaconlilly.com/2023/03/09/spaghetti-aglio-olio-peperoncino-con-le-cozze/