1. As you prepare the pepata di cozze, boil the water and add 1 box of spaghetti.  
  2. With a large slotted spoon, transfer the mussels to a large bowl (put a towel over it to keep the mussels warm), leaving only the sauce created by cooking the mussels.
  3. About 2 minutes before the spaghetti is fully cooked, drain the pasta in a colander, then add it to the pan containing the mussel sauce.  Turn the heat to high, mixing the sauce well with the spaghetti.  Stir gently for about 3 minutes, or until the pasta is cooked al dente (but please don’t overcook it!).
  4. Turn off the heat and the reserved, cooked mussels. Mix well with the pasta, put in some additional minced parsley and black pepper, and serve immediately.
  5. Buon appetito!


Suggested Wine Pairing

Serve with a white wine such as an “Arneis” no more than a year old. If you prefer, you can serve it with a more crisp and less fruity wine like a Gavi, also just a year old.