Pasta alle Cozze e Capperi Recipe

Name: Pasta alle Cozze e Capperi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces bucatini or other dried string pasta; Coarse sea salt for the water; 1/2 cup extra-virgin olive oil; 1 tablespoon fennel seeds, crushed; 1 tablespoon rosemary leaves, minced; 24 mussels, scrubbed, bearded, and dried; 1 1/2 cups dry white wine; 1/4 cup good-quality white wine vinegar; 4 ounces dried black olives, stones removed; 1/4 cup capers, preserved under salt, rinsed, and dried; 1 cup just-made fine bread crumbs, sauteed in 1/4 cup extra-virgin olive oil

Servings: persons

12 ounces bucatini or other dried string pasta
Coarse sea salt for the water
1/2 cup extra-virgin olive oil
1 tablespoon fennel seeds, crushed
1 tablespoon rosemary leaves, minced
24 mussels, scrubbed, bearded, and dried
1 1/2 cups dry white wine
1/4 cup good-quality white wine vinegar
4 ounces dried black olives, stones removed
1/4 cup capers, preserved under salt, rinsed, and dried
1 cup just-made fine bread crumbs, sauteed in 1/4 cup extra-virgin olive oil

1
Cook the pasta in abundant boiling, sea-salted water to al dente, draining it but leaving it somewhat wet and transferring it back to its cooking pot to await its sauce.
2
While the water for the pasta reaches the boil, attend to the mussels.
3
In a very large, heavy pot over a medium flame, warm the olive oil and scent it with the fennel and rosemary.
4
Add the mussels and roll them about in the oil for a minute or two before adding the wine and the vinegar and bringing it all to a simmer.
5
Cover the pot and steam the mussels, removing them with a slotted spoon to a deep bowl as they open.
6
Over a lively flame, reduce the mussel-cooking liquors for 2 or 3 minutes.
7
Remove from the flame.
8
Add the olives and the capers and reacquaint the mussels with their sauce.
9
Add the cooked pasta to the pot, tossing it about with the mussels and the sauce for a few seconds only to warm it.
10
Turn the whole out into a warmed, shallow bowl, dusting it with the golden bread crumbs

1119

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 ounces bucatini or other dried string pasta, Coarse sea salt for the water, 1/2 cup extra-virgin olive oil, 1 tablespoon fennel seeds, crushed, and more.

Yes, Pasta alle Cozze e Capperi falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta alle Cozze e Capperi

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