Spaghetti with mussels Recipe by Rachel Phipps
Rachel Phipps shows how to create a Mediterranean feast in minutes with her irresistible spaghetti with mussels recipe, also known as spaghetti alle cozze in bianco. Perfect for a quick after work meal, it can be served up in just 15 minutes and maily uses store cupboard ingredients.
200g of Spaghetti
500g of mussels, cleaned
4 garlic cloves, finely chopped
2 tablesppon of extra virgin olive oil
2 pinches of dried chili flakes
2 handfuls of flat-leaf parsley, roughly chopped
- cook the pasta in a pan of salted water until al-dente. This should take about 15 minutes. Meanwhile, steam the mussels open in a large lidded saucepan. Once the shells have opened, set aside, reserving the mussels cooking juices.
- Heat the oil in a large frying pan, then fry the garlic and chili flakes until garlic is tender and just starting to brown. Add the served mussel liquid, then simmer until you have a thin sauce.
- Grain the spaghetti and add it to the pan, along with the mussels. Stir until everything is combined, then stir in the parsley, lemon juice and a generous seasoning of sea salt. Serve straight away in a warm bowl.