Learn how to prepare Spaghetti con le Cozze in Bianco, a classic Italian seafood dish.

Spaghetti con le Cozze in Bianco

Spaghetti con le Cozze in Bianco is a simple yet elegant Italian seafood dish, perfect for bringing the taste of the Mediterranean to your table with minimal ingredients. This version focuses on the flavorful liquid released by the mussels during cooking, which is filtered and reduced to create a naturally creamy sauce that envelops the pasta. Unlike traditional spaghetti with mussels often prepared with fresh tomatoes or tomato sauce, this ‘in bianco’ version emphasizes pure flavors.

Easy to make and ideal for any occasion, from family lunches to dinners with friends, Spaghetti con le Cozze in Bianco is beloved for its simplicity and perfect balance of taste and lightness. A timeless classic of seafood cuisine.

Other Mussel Recipes You Must Try

• Pasta with Potatoes and Mussels
• Pasta with Mussels and Breadcrumbs
• Spaghetti with Mussels and Cherry Tomatoes
• Spaghetti with Catalan Mussels
• Spaghetti alla Nerano with Mussels
• Spaghetti with Mussels and Sea Urchins

Ingredients

• 400g spaghetti
• 1 kg fresh mussels
• 2 cloves garlic
• 50ml extra virgin olive oil
• Fresh parsley, chopped
• Salt and pepper to taste

Instructions

1. Clean the mussels thoroughly under running water and remove the beards.
2. In a large pan, heat the olive oil over medium heat and add the garlic cloves.
3. Add the mussels to the pan, cover, and cook until they open, about 5-7 minutes. Discard any that do not open.
4. Remove the mussels and strain the cooking liquid through a fine sieve.
5. In the meantime, cook the spaghetti in a pot of salted boiling water until al dente. Drain and reserve some cooking water.
6. Return the mussels and the strained liquid to the pan, add the spaghetti, and toss together, adding some pasta water if needed for consistency.
7. Season with salt and pepper, sprinkle with chopped parsley, and serve hot.

Total Time: 30 min

Cuisine: Italian