Laura Vitale Instagram – It was a sunny 81 degree day yesterday and had me missing lunch at nonna’s so I knew exactly how fix that. A quick run to the shop for fresh mussels, and I made one of our fav simple lunches, spaghetti con cozze in bianco! I like to steam my mussels first (make sure they are clean and scrubbed first) with a splash of water so it makes a little stock, then I take the meat out of the shell, add some of that stock to keep them moist and make the sauce. It’s really really simple, estimates below but trust me, the absolute KEY here, is to only cook your pasta 3/4 of the way in the boiling water before transferring to the sauce to finish cooking all the way, the pasta turns that wine laced broth into a creamy, luscious base you can’t even understand! It’s sensational, trust me!
Serves 2
Few dozen mussels, scrubbed well
4 tbsp of EVOO
2 cloves of garlic
Stems of parsley
Peperoncino or hot pep flakes
6oz of spaghetti
1/3 cup oil dry white wine
3/4 cup of the mussels broth
1 tbsp of butter
Lots of salt for salting pasta water
Fresh chopped parsley | Posted on 06/Sep/2024 23:10:02
