Spaghetti Alle Cozze

Ingredients

• Salt (to taste)
• Black pepper (to taste)
• Fresh parsley (1/4 cup, chopped)
• Red pepper flakes (1/2 teaspoon)
• Cherry tomatoes (1 cup, halved)
• White wine (1/2 cup)
• Olive oil (2 tablespoons)
• Garlic (3 cloves, minced)
• Fresh mussels (2 pounds, cleaned and debearded)
• Spaghetti (12 ounces)

Instructions

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions for al dente. Drain the spaghetti, reserving 1 cup of the pasta water, and set aside.
2. While the spaghetti is cooking, prepare the mussels. Rinse them under cold water, scrubbing the shells and removing any beards. Discard any mussels that are open or cracked.
3. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes. Sauté until the garlic is golden and fragrant, about 1-2 minutes.
4. Add the mussels to the skillet and pour in the white wine. Cover the skillet and steam the mussels for 5-7 minutes, or until they open. Discard any mussels that remain closed after cooking.
5. Remove the mussels with a slotted spoon and set them aside. In the same skillet, add the cherry tomatoes and cook until they begin to soften, about 2-3 minutes.
6. Return the mussels to the skillet and add the cooked spaghetti. Toss to coat the pasta in the sauce, adding the reserved pasta water if necessary to loosen the sauce.
7. Season with salt and pepper to taste. Sprinkle with fresh chopped parsley.
8. Serve the Spaghetti Alle Cozze immediately, garnished with additional parsley if desired. Enjoy the true essence of Italian coastal cuisine!