Naples

Spaghetti alle cozze

Name: Spaghetti alle cozze
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 320 g spaghetti pasta; 1 kg in shells cleaned mussels; 3 tbsp olive oil; 4 cloves sliced garlic; 1/2 tsp flakes dried red chilli; a handful of cherry tomatoes halved tomato; a big handful chopped flat leaf parsley; Black pepper, to taste; Salt, for the pasta water

Spaghetti tossed with mussels, garlic, chilli and their briny juices. The Bay of Naples, twirled.

30 minTime

19 gProtein each

mediumSpice

Sea water sauce2 chapters · 1 min read

Make it your way

Grandma's wayNeapolitan spaghetti with mussels.

The original

465kcalsame

19 gproteinsame

3 gfibresame

30minutessame

Spaghetti alle cozze.

Per serving, worked out from the ingredient table.

Ingredients

Pasta320 g spaghetti

Mussels1 kg in shells, cleaned

Olive oil3 tbsp

Garlic4 cloves, sliced

Dried red chilli½ tsp flakes

Tomatoa handful of cherry tomatoes, halved

Flat leaf parsleya big handful, chopped

Black pepperto taste

Saltfor the pasta water

Method

5 steps

1Steam mussels in a covered pan with a splash of water until open. Strain and keep the juices; shell most of them.
2Warm oil, garlic and chilli, add tomatoes and cook briefly.
3Cook spaghetti in lightly salted water until 2 minutes short of al dente.
4Add pasta and the strained mussel juices to the pan and toss until absorbed.
5Add the mussels and parsley, toss and serve.

Serve it like this

Twirl into warm bowls with a few mussels in shell on top, extra parsley and a bowl for empty shells.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Naples

Spaghetti alle cozze

Spaghetti tossed with mussels, garlic, chilli and their briny juices. The Bay of Naples, twirled.

30 minTime

19 gProtein each

mediumSpice

Sea water sauce2 chapters · 1 min read

Make it your way

Grandma's wayNeapolitan spaghetti with mussels.

The original

465kcalsame

19 gproteinsame

3 gfibresame

30minutessame

Spaghetti alle cozze.

Per serving, worked out from the ingredient table.

Ingredients

Pasta320 g spaghetti

Mussels1 kg in shells, cleaned

Olive oil3 tbsp

Garlic4 cloves, sliced

Dried red chilli½ tsp flakes

Tomatoa handful of cherry tomatoes, halved

Flat leaf parsleya big handful, chopped

Black pepperto taste

Saltfor the pasta water

Method

5 steps

1Steam mussels in a covered pan with a splash of water until open. Strain and keep the juices; shell most of them.
2Warm oil, garlic and chilli, add tomatoes and cook briefly.
3Cook spaghetti in lightly salted water until 2 minutes short of al dente.
4Add pasta and the strained mussel juices to the pan and toss until absorbed.
5Add the mussels and parsley, toss and serve.

Serve it like this

Twirl into warm bowls with a few mussels in shell on top, extra parsley and a bowl for empty shells.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Spaghetti alle cozze

Make it your way

Ingredients

Method

Spaghetti alle cozze

Make it your way

Ingredients

Method

Make it a meal