We can thank Connie from San Francisco for her Uncle Charlie's recipe of steamed
mussels and spaghetti. A savory dish that tastes clean and fresh that's served with pasta.
The addition of the anchovies and capers gives it a real good salt water flavor. We thank
both Connie and her Uncle Charlie for a great recipe.
1 lb spaghetti
2 tbl extra-virgin olive oil
1/2 x onion thinly sliced into rings
3 x garlic cloves thinly sliced
1tsp dried red pepper flakes
4 x anchovy fillets washed, dried
2 tbl salted capers
1/4 cup finely-chopped Italian parsley
2 lbs black mussels scrubbed, de-bearded
1 cup of dry white wine
In a large stockpot, bring 6 cups of salted water to a boil. Add the spaghetti and stir so they don"t stick.
In a large stockpot, heat the extra-virgin olive oil and lightly sauté the red onion. When the onions are translucent,
add the sliced garlic and pepper flakes. Sauté until fragrant. Add the anchovies, and using a wooden spoon,
smash them into the oil.
Add the salted capers, parsley, mussels and white wine, and cover quickly, so the steam cooks the mussels.
Shake the pot after 1 minute, and again after 2 more minutes. Check the mussels, if they are open and plump,
they are cooked. Discard any unopened mussels.
Drain the pasta in a colander and divide between 4 warmed pasta bowls. Divide the mussels between the 4 bowls
of pasta, and pour the wine sauce over, leaving any sandy sediment in the pot.
This recipe yields 4 servings.
|Spaghetti with Mussels - (Spaghetti Con Mitili)