Spaghetti con le cozze

One of Sicily's simplest and most beloved seafood pastas, celebrating the pure flavor of fresh Mediterranean mussels.

Spaghetti con le Cozzeis a staple of Sicilian coastal cuisine, particularly in the fishing towns along the eastern shoreline. Unlike more elaborate seafood pastas, this dish relies on only a handful of ingredients: fresh mussels, garlic, extra virgin olive oil, white wine, parsley, and the mussels' own intensely flavorful cooking liquor. The result is a light yet deeply satisfying pasta where every strand is coated in a silky emulsion infused with the taste of the sea.

Method

1. Clean the mussels

Scrub the mussels thoroughly under cold running water. Remove the beards and discard any broken or open mussels that do not close when tapped.

2. Open the mussels

Heat a large pot over high heat.

Add the mussels and pour in the white wine.

Cover with a lid and cook for 3–4 minutes, shaking the pot occasionally, until the mussels have opened.

Discard any unopened mussels.

Strain the cooking liquid through a fine sieve lined with cheesecloth to remove any sand and reserve it.

Remove most of the mussels from their shells, leaving a few whole for garnish.

3. Prepare the sauce

Heat the olive oil in a large sauté pan.

Gently cook the garlic (and chili if using) until fragrant without allowing it to brown.

Add about 250 ml (1 cup) of the reserved mussel liquor and simmer for 2–3 minutes.

4. Cook the pasta

Cook the spaghetti in generously salted boiling water until al dente.

Reserve one cup of pasta cooking water before draining.

5. Finish the dish

Transfer the spaghetti directly into the pan with the sauce.

Toss vigorously, adding a little pasta water if needed to create a silky emulsion.

Add the shelled mussels and cook for about one minute.

Finish with chopped parsley and freshly ground black pepper.

Top with the reserved mussels in their shells and serve immediately with a final drizzle of Sicilian extra virgin olive oil.