Spaghetti alle cozze

Ingredients

Method

Clean the mussels

Boil pasta, keep it undercooked

Fry some garlic in olive oil, add the mussels, cook until opened, stir, add parsley

Add the drained spaghetti, toss and serve

If you're using clams (vongole), the method is a bit more complicated, in order to remove all of the sand from the shells. When making this classic Italian dish at home, we prefer to use mussels as they are far easier to clean and you don't end up with sand in your dish.

Serving suggestion

Serve with a glass of chilled white wine. We prefer Chablis or Muscadet

Spaghetti alle vongole (Spaghetti with clams), in Sardinia, Italy