Spaghetti with Fresh Black Mussels | Authentic Italian Pasta

A beloved Italian classic straight from the coast! This spaghetti with fresh black mussels combines the delicate flavor of seafood with a light sauce made from olive oil, garlic, and white wine. Elegant, simple, and packed with Mediterranean soul.

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About This Dish

Seafood pasta is a cornerstone of Italian coastal cuisine, and spaghetti with mussels is one of its purest expressions. Cooked gently with garlic, chili, olive oil, and white wine, the mussels release a briny broth that creates the perfect sauce for al dente pasta. Simple, fresh, and authentically Italian.

Ingredients (Serves 2)

Spaghetti:	200 g (≈ 7 oz)
Fresh Black Mussels:	500 g (≈ 1.1 lb), cleaned
Garlic:	2 cloves
Extra Virgin Olive Oil:	40 ml (≈ 3 tbsp)
White Wine:	100 ml (≈ ½ cup)
Fresh Parsley:	Chopped, for garnish
Chili Flakes:	Optional, to taste
Salt:	As needed for pasta water

How to Make It

Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins

Step 1: Bring a large pot of salted water to a boil and cook spaghetti until al dente.
Step 2: Meanwhile, heat olive oil in a wide pan. Add smashed garlic cloves and chili (if using) and sauté gently until fragrant.
Step 3: Add mussels to the pan, pour in white wine, and cover. Cook until mussels open (about 4–5 minutes). Discard any that remain closed.
Step 4: Remove mussels from the shells (keep a few in shell for garnish if desired) and return meat to the pan with the cooking liquid.
Step 5: Drain spaghetti, reserving a little pasta water. Toss pasta in the pan with mussels and their sauce, adding a splash of pasta water if needed for creaminess.
Step 6: Finish with chopped parsley and a drizzle of extra virgin olive oil. Serve immediately.

Tucci’s Tips

Cook pasta in less water for a starchier base — it helps the sauce emulsify beautifully.

Keep the mussel cooking liquid — it’s the heart of the dish!

Always discard unopened mussels after cooking for safety.

Variations

Tomato Touch: Add a few cherry tomatoes to the sauce for a sweet, tangy note.
Extra Flavor: A spoon of bottarga (cured fish roe) over the top brings a bold, savory kick.
Mixed Seafood: Add clams, prawns, or calamari for a seafood medley.

Did You Know?

Historical Fact: Spaghetti with mussels (Spaghetti alle Cozze) is a staple of Neapolitan cuisine, celebrated especially during summer by the seaside.

Fun Fact: Italians believe the secret to perfect seafood pasta is timing — the sauce and pasta should finish cooking at the same time for ultimate freshness.

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Storage & Thank You

Best enjoyed fresh. If needed, refrigerate for up to 1 day and reheat gently in a pan with a splash of water.

Can it be frozen? Not recommended — pasta and mussels lose their texture after freezing.

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