Spaghetti with Mussels: Spaghetti con Mitili (Mario Batali) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
1 pound spaghetti |
2 tablespoons extra-virgin olive oil |
1/2 onion, thinly sliced into rings |
3 cloves garlic, thinly sliced |
1 teaspoon dried red chile flakes |
4 anchovy fillets, washed and dried |
2 tablespoons salted capers |
1 bunch italian parsley leaves, finely chopped to yield 1/4 cup |
2 pounds black mussels, scrubbed and de-bearded |
1 cup dry white wine |
Directions:
1. In a large stockpot, bring 6 cups of salted water to a boil. Add the spaghetti and stir so they don't stick.
2. In a large stockpot, heat the extra-virgin olive oil and lightly saute the red onion. When the onions are translucent, add the sliced garlic and chile flakes. Saute until fragrant. Add the anchovies, and using a wooden spoon, smash them into the oil. Add the salted capers, parsley, mussels and white wine, and cover quickly, so the steam cooks the mussels. Shake the pot after 1 minute, and again after 2 more minutes. Check the mussels, if they are open and plump, they are cooked.
3. Drain the pasta in a colander and divide between 4 warmed pasta bowls. Divide the mussels between the 4 bowls of pasta, and pour the wine sauce over, leaving any sandy sediment in the pot.
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