in Italy

Spaghetti with missing mussels

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Ingredients for 4 servings:

  • 350g spaghetti
  • 3 garlic cloves
  • ½ bunch parsley
  • 1 small chili pepper(s)
  • 4 tbsp extra virgin olive oil, cold squeezed
  • 2 tbsp Pecorino, freshly grated, or Parmesan
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Spaghetti alle vongole scappate. A recipe from Tuscany. It actually tastes like it’s made with mussels.

Cook the spaghetti in plenty of salted water until al dente. Meanwhile, finely chop the garlic cloves, parsley, and chili pepper. Five minutes before the end of the cooking time, sauté the garlic and chili pepper in olive oil over low heat and add salt to taste. Once the spaghetti is al dente, strain and drain. Add the parsley to the sauce and sauté briefly. Stir in the spaghetti and season with pepper. Toss with the cheese and serve immediately. Serves 4 as a primo piatto, or 2 as a main course.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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