- As you prepare the pepata di cozze, boil the water and add 1 box of spaghetti.
- 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.
- 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!).
- 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.
- Buon appetito!
Suggested Wine Pairing