LINGUINE CON LE COZZI (with red mussel sauce, for four)
3 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
2 pounds small mussels, scrubbed and debearded
½ cup dry white wine
1 cup canned plum tomatoes, roughly chopped with their juices
1 teaspoon hot red pepper flakes (more to taste)
1 pound linguine
½ cup finely chopped Italian parsley
- Bring 8 quarts of water to a boil in a large pasta pot and add 5 tablespoons of salt.
- In a 14- to 16- inch skillet, heat oil and garlic over medium heat until the garlic is golden brown, 2 to 3 minutes. Add the mussels, wine, tomatoes and pepper flakes, cover, and cook 4 to 5 minutes, until all the mussels have just opened (if you use clams in this recipe, they will take 6 to 7 minutes to open).
- Meanwhile, drop the pasta into the salted water and cook according to the package instructions to 1 minute short of al dente , (9 to 10 minutes from after the water returns to a boil). It should still be quite firm. Reserve 1 cup of the pasta water, then drain the pasta in a colander and pour immediately into the skillet with the mussels.
- Cook over high heat for 45 seconds. Stir in the parsley, add some of the reserved pasta water if the pasta seems too dry, and serve in a large bowl.
adapted from Mario Batali, Holiday Food