Spaghetti With Mussels (

• 1/2 extra-virgin olive oil
• 4 cloves garlic, thinly sliced
• 1 cup dry white wine
• 2 pounds small mussels, scrubbed and debearded
• 1 pound spaghetti
• 1/4 cup finely chopped Italian parsley
• Salt and freshly ground black pepper
• 1 tablespoon hot red pepper flakes

1. 1. Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt.
2. 2. In a 12-inch saute pan, heat the olive oil over medium-high heat. Add the garlic and cook until light golden brown, about a minute. Add the wine, raise the heat, and bring to a boil, then add the mussels. Cook, stirring and tossing, until all of the mussels have opened, about 4 minutes.
3. 3. Meanwhile, drop the pasta into the boiling water and cook until al dente; drain well.
4. 4. Add the pasta to the pan with the mussels and cook over high heat for 1 minute. Add the parsley and season with salt and pepper to taste. Sprinkle with red pepper flakes and serve immediately.

extravirgin olive oil, garlic, white wine, mussels, spaghetti, italian parsley, salt, hot red pepper

Taken from www.epicurious.com/recipes/food/views/spaghetti-with-mussels-em-spaghetti-con-le-cozze-em-350699 (may not work)