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Fettuccine con le Cozze
Created by: Howcan Team
Ingredients
- 1 pound fettuccine pasta
- 2 pounds fresh mussels, cleaned and debearded
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 cup dry white wine
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Instructions
- In a large pot, bring salted water to a boil and cook the fettuccine according to package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, and sauté for 1-2 minutes until fragrant.
- Add the cleaned mussels to the skillet and pour in the white wine. Cover and cook for 5-7 minutes, or until the mussels have opened. Discard any unopened mussels.
- Add the cooked fettuccine to the skillet with the mussels and toss to combine. Season with salt and pepper to taste.
- Sprinkle with chopped fresh parsley and serve hot. Enjoy!
Fettuccine con le Cozze, a classic Italian dish, has a rich history dating back to the coastal regions of Italy. This delectable pasta dish features fettuccine noodles cooked to al dente perfection and tossed with fresh mussels in a savory white wine and garlic sauce. Renowned chefs in coastal regions such as Naples and Sicily have perfected this dish, infusing it with the flavors of the sea. The key to an exceptional Fettuccine con le Cozze lies in using the freshest mussels and perfectly balancing the flavors of the sauce. Today, the best versions of this dish can be found in authentic Italian trattorias along the Italian coastline. For a twist, some chefs add a touch of spicy red pepper flakes or fresh herbs to elevate the dish. Whether enjoyed in a quaint seaside restaurant or prepared at home, Fettuccine con le Cozze is a true taste of Italy's coastal culinary heritage.
30 min
4
450 calories
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