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...
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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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