Tuesday, April 7, 2009

fettucini con cozze

what you need
1/2 extra-virgin olive oil
4 cloves garlic, thinly sliced
1 cup dry white wine
2 pounds small mussels, scrubbed and debearded
500gr (1lb)fresh fettucini
1/4 cup finely chopped Italian parsley
Salt and freshly ground black pepper
1 tablespoon hot red pepper flakes

what to do
Bring 6 litres of water to a boil in a large pot, and add 2 tablespoons salt.
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.
Meanwhile, drop the pasta into the boiling water and cook until al dente; drain well.
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

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