Simple but superb! This recipe really lets the flavour of the mussels sing, and it comes together in minutes.
Spaghetti aglio e olio with mussels
Serves 4
Ingredients
400g spaghetti
400g blanched mussel meat
½ cup extra virgin olive oil
8 garlic cloves, thinly sliced
1 tsp chilli flakes (or to taste)
½ cup Italian parsley, finely chopped
1 lemon juiced
Flaky sea salt and black pepper (or to taste)
⅓ cup Parmesan, grated
Method
- Cook the pasta according to the packet instructions until al dente (about 2 minutes less than the full cooking time). Before draining, scoop out about 1 cup of starchy pasta water and set aside. Drain the pasta.
- While the pasta is cooking, pat the mussel meat dry with a paper towel – it helps the mussel meat sear rather than steam, adding colour and flavour to the dish.
- Heat oil in a large, wide pan over medium-low heat and add the garlic, stirring often until pale golden – about 2-3 minutes. Add chilli flakes and cook for about 30 seconds.
- Increase the heat to medium and immediately add the mussel meat, tossing it in the garlic oil for 60-90 seconds until warmed through and lightly coated (because the mussel meat is pre-blanched, be careful not to overcook).
- Emulsify the sauce by pouring ½ cup of reserved pasta water and let it bubble for 30 seconds, shaking the pan to help the oil and water come together into a glossy, silky sauce.
- Add the drained spaghetti directly to the pan and toss for 1 minute. Add more pasta water, just a splash at a time, until the pasta is coated and glossy.
- Remove from the heat and stir in the parsley and season to taste with salt and pepper. Garnish with freshly grated Parmesan and extra chilli flakes.