Spaghetti Con Cozze Delle Marche Recipes

SPAGHETTI WITH MUSSELS (SPAGHETTI CON LE COZZE)

Steps:

• 1. Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt.
• 2. In a 12-inch sauté pan, heat the olive oil over medium-high heat. Add the garlic and cook until light golden brown, about a minute. Add the wine, raise the heat, and bring to a boil, then add the mussels. Cook, stirring and tossing, until all of the mussels have opened, about 4 minutes.
• 3. Meanwhile, drop the pasta into the boiling water and cook until al dente; drain well.
• 4. Add the pasta to the pan with the mussels and cook over high heat for 1 minute. Add the parsley and season with salt and pepper to taste. Sprinkle with red pepper flakes and serve immediately.

SPAGHETTI CON COZZE E POMODORO (MUSSELS AND TOMATOES)

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti, and cook according to package directions.
• Place the mussels in a pot with some water. Cover and steam until the shells have opened and discard those which remain closed.
• In a saucepan, heat the oil and butter, and saute the onion and garlic until translucent. Add tomatoes, tomato paste, broth, wine, sage, chili pepper, salt, and pepper to the onions. Let simmer for 10 minutes over moderate heat, stirring occasionally. Add mussels and simmer for an additional 5 minutes.
• Remove mussels from the sauce and set aside.
• Drain the pasta and toss with sauce, parsley, and grated cheese.
• Divide pasta among 4 or 6 bowls depending on how large you like your servings and divide the mussels among the bowls.