Fettuccine Aglio e Olio with Mussels
It’s still the very basic and very easy pasta aglio e olio. Two additions, though. The first is an ingredient; the second is both an ingredient and a procedure.The classic Italian spaghetti aglio e olio has only three basic ingredients: pasta, olive oil and garlic. Salt is added for flavor; parsley is sprinkled for color and texture.In this recipe, I added mussels. And to give the dish a deeper flavor, I cooked the fettuccine in mussel broth.
- 80 to 90 grams fettuccine or whatever pasta shape you prefer
- 8 cups mussel broth
- 3 to 4 tablespoons extra virgin olive oil
- 2 tablespoons minced garlic
- 1 generous pinch chili flakes
- 1 small handful chopped fresh parsley
- pepper to taste
- cooked mussels empty half shell discarded for convenience
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- Cook the pasta as you normally would but in boiling mussel broth instead of water. How much salt you need to add depends on how well-seasoned the broth is.
- When the pasta is halfway done, heat the olive oil, add the garlic and chili flakes and cook over medium heat until the garlic bits are lightly browned.
- Drain the pasta and add to the oil and garlic. Pour in a couple of tablespoonfuls of the mussel broth. Add the mussels on the half shell. Toss. Taste and add salt and pepper, as needed. Once the mussels are heated through, turn off the heat.
- Add the parsley, toss until the parsley is well distributed.
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