Rachel Roddy shares a simple yet elegant pasta dish that captures the essence of the Italian coast. This recipe for spaghetti with mussels, parsley, and lemon is a celebration of fresh, vibrant flavors, perfect for a quick weeknight meal or a special dinner.
Ingredients
- 400g spaghetti
- 1 kg fresh mussels, scrubbed and debearded
- 4 cloves garlic, thinly sliced
- 1 small dried red chili, crumbled (optional)
- 150ml dry white wine
- 4 tablespoons extra virgin olive oil
- Zest and juice of 1 unwaxed lemon
- A large handful of flat-leaf parsley, finely chopped
- Salt and black pepper
Method
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Prepare the mussels: Discard any mussels that are open or damaged. Rinse the rest under cold water.
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Cook the pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 8-10 minutes. Reserve a cup of pasta water before draining.
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Sauté the aromatics: While the pasta cooks, heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the garlic and chili (if using) and cook for 1 minute until fragrant but not browned.
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Steam the mussels: Pour in the white wine and lemon juice, then add the mussels. Cover the skillet and let them steam for 3-5 minutes until they open. Shake the pan occasionally. Discard any unopened mussels.
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Combine: Add the drained spaghetti to the skillet with the mussels. Toss well, adding a splash of reserved pasta water if needed to create a light sauce. Stir in the lemon zest, most of the parsley, and the remaining olive oil. Season with salt and pepper to taste.
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Serve: Divide among warm bowls, sprinkle with the remaining parsley, and serve immediately with crusty bread to soak up the delicious juices.
"This dish is pure simplicity," Roddy says. "The briny sweetness of the mussels, the brightness of lemon, and the gentle heat of chili come together in a sauce that clings beautifully to every strand of spaghetti."