Entree: Italy – Puglia – Cavatelli con Cozze (Small ear-shaped pasta tossed with fresh mussels in a garlicky tomato and white wine sauce)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

- 12 oz (340 g) cavatelli (fresh or dried)
- 2 lb (900 g) mussels, scrubbed and debearded
- 3 tbsp (45 ml) extra-virgin olive oil
- 4 garlic cloves, thinly sliced
- 1/2 tsp (1 g) red pepper flakes
- 1 cup (240 ml) dry white wine
- 14 oz (400 g) canned whole peeled tomatoes, crushed by hand
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 cup (15 g) fresh flat-leaf parsley, chopped
- 1 lemon, cut into wedges

Instructions

1. Bring a large pot of salted water to a boil. Cook cavatelli until just al dente according to package or fresh-pasta timing, reserving 1 cup (240 ml) of pasta cooking water before draining.
2. While pasta cooks, heat olive oil in a large wide skillet over medium heat. Add garlic and red pepper flakes and sauté until fragrant and lightly golden, about 1 minute.
3. Add crushed tomatoes and stir, then pour in the white wine. Simmer gently 5 minutes to meld flavors; season with 1 tsp (5 g) salt and 1/2 tsp (1 g) pepper.
4. Increase heat to medium-high, add mussels, cover skillet, and steam until mussels open, about 5–7 minutes. Discard any mussels that do not open.
5. Remove about one-third of the mussels from shells and set aside for plating. Stir the opened mussels into the sauce to release juices; if sauce is too thick, add reserved pasta water a little at a time to reach a glossy coating.
6. Add drained cavatelli to the skillet and toss gently to combine and heat through, 1–2 minutes. Adjust seasoning.
7. Plate pasta, arrange reserved mussels on top, sprinkle with chopped parsley, and serve with lemon wedges.