Imagine a plate of perfectly cooked pasta dancing with succulent mussels, infused with the golden warmth of olive oil and the aromatic whispers of garlic and white wine. This isn't just a recipe; it's a culinary journey through the coastal regions of Italy that will transport you straight to a charming seaside trattoria with every single bite. Cavatelli con le Cozze is more than a dish—it's a celebration of simple, fresh ingredients that come together in a symphony of Mediterranean flavors that will leave you craving more.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- cavatelli pasta
- mussels
- garlic
- white wine
- parsley
- olive oil
- salt
- pepper
Instructions
- Begin by preparing the ingredients. Rinse the mussels under cold water to remove any sand or debris. Discard any mussels that are open and do not close when tapped.
- In a large pot, bring salted water to a boil. Once boiling, add the cavatelli pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Reserve a cup of pasta water before draining the pasta.
- While the pasta is cooking, heat a large skillet over medium heat. Add a generous drizzle of olive oil, approximately 2 tablespoons.
- Once the oil is hot, add minced garlic (about 3-4 cloves) to the skillet. Sauté for about 1-2 minutes until the garlic is fragrant but not browned.
- Pour in ½ cup of white wine and bring it to a simmer. Allow it to cook for about 2-3 minutes to reduce slightly.
- Add the cleaned mussels to the skillet, cover with a lid, and cook for about 5-7 minutes until the mussels have opened. Discard any mussels that remain closed.
- Once the mussels are cooked, add the drained cavatelli to the skillet. Toss everything together gently to combine, adding a splash of the reserved pasta water if needed to create a light sauce.
- Season the dish with salt and freshly cracked black pepper to taste. Stir in chopped fresh parsley (about ¼ cup) for added flavor and freshness.
- Serve the cavatelli con le cozze hot, garnished with additional parsley if desired, and a drizzle of olive oil on top for extra richness.
Tips
- Mussel Mastery: Always buy fresh mussels and check them carefully. Discard any that are already open or don't close when tapped—this ensures food safety and quality.
- Pasta Perfection: Cook your cavatelli just until al dente. The pasta will continue cooking slightly when mixed with the mussel sauce, so avoid overcooking.
- Wine Wisdom: Use a crisp, dry white wine like Pinot Grigio or Sauvignon Blanc. The wine you cook with should be something you'd also enjoy drinking.
- Garlic Game: Avoid burning the garlic—it turns bitter. Sauté it just until fragrant to preserve its sweet, mellow flavor.
- Sauce Secrets: Reserve some pasta water. Its starchy nature helps create a silky, cohesive sauce that clings perfectly to the pasta.
- Finishing Touches: A final drizzle of high-quality extra virgin olive oil and fresh chopped parsley can elevate the entire dish from good to extraordinary.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 22g
Fat: 12g
Saturated Fat: g
Cholesterol: 55mg
