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.
Connie’s Notes
If you are able to buy fresh mussels that had already been cleaned and debearded, prep time is reduced tremedously.
Otherwise, I have a guide for cleaning and debearding mussels, and why it’s a bad idea to skip the process.
Otherwise, I have a guide for cleaning and debearding mussels, and why it’s a bad idea to skip the process.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.
