Spaghetti with Mussels from The Classic Pasta Cookbook by Giuliano Hazan
I use a similar technique here that I use when making sauces with clams, which is to finish cooking the pasta in the sauce with the juices the mussels release when they open allowing the pasta to s...
Ingredients
- 40 fresh, live mussels
- 4 tablespoons extra virgin olive oil
- 1 cup fresh tomatoes, peeled, seeded and ½-inch diced
- ¼ cup dry white wine
- 2 tablespoons fresh basil, shredded
- 1 tablespoon flat leaf Italian parsley, finely chopped
- 1 pound spaghetti
- ⅛ teaspoon crushed red pepper
- 1 teaspoon garlic, finely chopped
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