- Spaghetti or Linguine
- White Wine
- Mussels, scrubbed and de-bearded (4 pounds?)
- Unsalted butter
- Extra-virgin olive oil
- Garlic Cloves, thinly sliced
- Crushed Red Pepper or Red Chili
- Freshly Squeezed Lemon Juice
- Salt and Pepper
- Scrubbed and de-beard the mussels. Thinly slice the garlic and red chilli.
- Cook the spaghetti with slightly salted water until it is almost soft (you will need to cook it again later). Drain the pasta. To avoid overcooking and pasta sticking together – rinse it with cold water, add a little olive oil and toss it.
- Mussels and Broth: Bring to boil about 2 cups of white wine. Add the mussels, cover and cook over high heat, stir the mussels a few times, until the mussels open, about 4-5 minutes.
- Drain the mussels and set it aside. Discard any unopened mussels. You can choose to remove the mussels from their shells.
- Melt butter (about 3 tablesspoons) and pour over the mussels. Toss to coat. Cover with plastic wrap.
- Heat the 2 tbsps extra-virgin olive oil in a pan/pot. Add the thinly sliced garlic and cook over low heat just until golden brown, about 4 minutes. Add the red pepper/red chilli and cook for 1 minute longer.
- Slowly pour in the reserved mussel broth into the pan/pot. Add 1 tbsp lemon juice and simmer over moderately high heat until the sauce is reduced to about 1 cup, about 8 minutes.
- Add the buttered mussels and the hot spaghetti to the ‘cooking’ sauce.
- Toss over low heat until the pasta is uniformly coated.
- Season with salt and pepper.
- Transfer to shallow bowls and serve at once.