Spaghetti Alle Cozze

Ingredients

• Salt and pepper - To taste
• Fresh parsley - 1/4 cup, chopped
• Red pepper flakes - 1/2 teaspoon
• Cherry tomatoes - 1 cup, halved
• White wine - 1 cup
• Olive oil - 2 tablespoons
• Garlic - 4 cloves, minced
• Fresh mussels - 2 pounds
• Spaghetti - 12 ounces

Instructions

1. Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. Meanwhile, clean the mussels by scrubbing them under cold water and removing any beards or debris. Discard any mussels that are open or cracked.
3. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, and cook for 1-2 minutes until fragrant.
4. Add the mussels to the skillet and pour in the white wine. Cover the skillet and cook for 5-7 minutes, or until the mussels have opened. Discard any mussels that remain closed.
5. Remove the mussels from the skillet and set aside. Add the cherry tomatoes to the skillet and cook for 2-3 minutes until they start to soften.
6. Return the mussels to the skillet and add the cooked spaghetti. Toss everything together to coat the pasta with the sauce.
7. Season with salt and pepper to taste. Sprinkle with fresh parsley.
8. Serve the Spaghetti alle Cozze hot, garnished with additional parsley if desired.