Spaghetti Con Cozze Delle Marche
Serves: 3
Meagan Lindgren
1 January 1970
Based on User reviews:
43
Spice
46
Sweetness
45
Sourness
47
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2720 g
Mussel (cleaned)1 cup
Olive Oil1 small
Red Chile (dried, crumbled)2 tbsps
Oregano (chopped fresh)450 g
SpaghettiDirections:
1
In a large heavy saucepan with a tight-fitting lid, heat half the olive oil
2
Add the mussels, cover, and cook briefly over a high heat until all open, about 5 minutes
3
Discard any still closed
4
Drain, retaining the liquid
5
When the mussels are cool remove from their shells and chop
6
Reduce the liquid by half, strain, and add to the mussels
7
In a separate large pan heat the remainder of the oil, add the garlic, chile, and oregano, and cook briefly until the garlic begins to color
8
Add the wine, reduce for a minute, then add the tomatoes
9
Cook, stirring to prevent sticking, for 15 minutes until reduced
10
Add the mussels, juice, seasoning, and parsley
11
Heat up the sauce
12
Cook the spaghetti in a generous amount of boiling salted water, then drain
13
Add to the sauce
14
To serve, pour over extra virgin olive oil
15
In a large heavy saucepan with a tight-fitting lid, heat half the olive oil
16
Add the mussels, cover, and cook briefly over a high heat until all open, about 5 minutes
17
Discard any still closed
18
Drain, retaining the liquid
19
When the mussels are cool remove from their shells and chop
20
Reduce the liquid by half, strain, and add to the mussels
21
In a separate large pan heat the remainder of the oil, add the garlic, chile, and oregano, and cook briefly until the garlic begins to color
22
Add the wine, reduce for a minute, then add the tomatoes
23
Cook, stirring to prevent sticking, for 15 minutes until reduced
24
Add the mussels, juice, seasoning, and parsley
25
Heat up the sauce
26
Cook the spaghetti in a generous amount of boiling salted water, then drain
27
Add to the sauce
28
To serve, pour over extra virgin olive oil