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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Pasta alle Cozze e Capperi

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions