Pasta with Mussels

Prepare the ingredients. This is what awaits on your plate – juicy casarecce with mussels, garlic and chili 🌊🍝 Prepare everything in advance so cooking goes smoothly.

Cook the pasta. Pour plenty of water into a large pot and bring it to a rolling boil. Salt it (the water should taste slightly salty like the sea) and add the casarecce. Cook according to the package instructions, usually 10-12 minutes, until al dente. Stir occasionally. Before draining, you can reserve a small cup of the pasta cooking water.

Chop the ingredients. Thinly slice the garlic, cut the chili into thin rings (adjust the amount to taste), and halve the cherry tomatoes.

Sauté the garlic and chili. Heat olive oil in a large skillet over medium heat. Add the garlic and chili and sauté for about 1-2 minutes, until the garlic just begins to turn golden – it must not brown or it will become bitter.

Add the mussels. Increase the heat to medium-high, add the mussels and stir. Cover with a lid and let them cook vigorously for 2-3 minutes so they open.

Add the tomatoes. Add the cherry tomatoes and simmer for another 2 minutes. Optionally, you can pour in a splash of white wine and let it reduce over higher heat for about 1 minute.

Cook the sauce. If the mixture is too dry, add a few tablespoons of the pasta water. Cook for another 2-3 minutes, until all the mussels are open (discard any that remain closed).

Combine with the pasta. Add the drained pasta to the skillet with the mussels and toss well over medium heat so the flavors meld. If needed, add a little more pasta water for a silkier sauce.

Optionally chop the parsley. Optionally finely chop the parsley.

Add the parsley to the skillet. Add it to the skillet, season with salt and pepper, and briefly warm together (about 1 minute).

Serve. Transfer the pasta to plates, drizzle with lemon juice and serve immediately 🍋🍝