I really love spicy food and pasta and mussels. So I thought: Why not combine three of my favorite things in one dish? The result is this spicy pasta with mussels recipe. It’s super easy to make. The whole meal can be made in the time it takes to boil the pasta. If you prefer, you could substitute Littleneck clams for the mussels. Give it a try in your kitchen!
- 1 lb. dried pasta (spaghetti or any other pasta shape you like)
- 1/2 cup olive oil
- 4-5 garlic cloves, peeled and thinly sliced
- 1 cup dry white wine
- 1 1/2 to 2 lbs. black mussels, debearded and scrubbed
- 2 Tbsp butter
- 1 Tbsp red pepper flakes (or less if you want your spaghetti less spicy)
- 1/4 cup minced fresh Italian parsley
- Salt and black pepper
- Bring a large pot of salted water to a boil and cook the pasta a little short of al dente and drain well. The pasta will finish cooking with the mussels.
- In another large pot or deep skillet, heat the olive oil over medium heat. When the oil is hot, add the garlic slices and cook until golden, about 1-2 minutes. Don’t burn the garlic!
- Add the wine to the pot with the garlic, turn up the heat to high, and bring to a boil.
- Dump the mussels into the pot to steam with the wine and cook, tossing or stirring occasionally, until the mussels have all opened, about 4-5 minutes. Discard any mussels that don’t open.
- Toss the pasta into the pan with the mussels.
- Add the butter, chili flakes and parsley and mix well with the pasta and mussels.
- Add salt and/or pepper to taste, if needed. Serve immediately.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.