It’s still the very basic and very easy pasta aglio e olio. Two additions, though. I added mussels. And to give the dish a deeper flavor, I cooked the fettuccine in mussel broth.
Cook’s notes
If you are able to buy fresh mussels that had already been cleaned and debearded, prep time is reduced tremedously.
Otherwise, soak the mussels in water for an hour or two in the fridge. Then, rinse repeatedly, shaking the bowl vigorously, to force the mussels expel whatever silt or sand has been trapped in the folds of the flesh inside the shell. Then, pull off the beard. Having done all that, your mussels are ready to be cooked.oak the mussels in water for an hour or two in the fridge. Then, rinse repeatedly, shaking the bowl vigorously, to force the mussels expel whatever silt or sand has been trapped in the folds of the flesh inside the shell. Then, pull off the beard. Having done all that, your mussels are ready to be cooked.
Otherwise, soak the mussels in water for an hour or two in the fridge. Then, rinse repeatedly, shaking the bowl vigorously, to force the mussels expel whatever silt or sand has been trapped in the folds of the flesh inside the shell. Then, pull off the beard. Having done all that, your mussels are ready to be cooked.oak the mussels in water for an hour or two in the fridge. Then, rinse repeatedly, shaking the bowl vigorously, to force the mussels expel whatever silt or sand has been trapped in the folds of the flesh inside the shell. Then, pull off the beard. Having done all that, your mussels are ready to be cooked.Fettuccine aglio e olio with fresh mussels
Ingredients
- 500 grams fresh mussels (1.1 pounds) cleaned and debearded
- salt to taste
- pepper to taste
- 120 grams fettuccine (or whatever pasta shape you prefer) or the amount you usually cook for three people
- 3 to 4 tablespoons extra virgin olive oil
- 2 tablespoons minced garlic
- 1 generous pinch chili flakes
- 1 small handful chopped fresh parsley
- cooked mussels empty half shell discarded for convenience
Instructions
- Boil six to eight cups of water in a pot. Stir in about a teaspoon of salt and a quarter teaspoon of pepper.
- Drop in the mussels. Cook just until the shells open. Scoop out, spread on a tray and cool a bit.
- Discard the empty half shells of the mussels.
- Cook the pasta as you normally would but in boiling mussel broth instead of water.
- When the pasta is halfway done, heat the olive oil, add the garlic and chili flakes and cook over medium heat until the garlic bits are lightly browned.
- Drain the pasta and add to the oil and garlic.
- Pour in a couple of tablespoonfuls of the mussel broth.
- Add the mussels on the half shell. Toss.
- Taste and add salt and pepper, as needed.
- Once the mussels are heated through, turn off the heat.
- Add the parsley and toss until well distributed.
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