Spaghetti alle Cozze (Spaghetti with Mussels)

• 200 g Spaghetti
• 2 tsp Fine sea salt
• 3 tbsp Olive oil
• 3 cloves Garlic
• ½ tsp Chili flakes
• 150 ml Dry White Wine
• 900 g Mussels, fresh, shells closed
• 15 g Fresh parsley
• ¼ tsp Black pepper

1. Bring a large pot of water to the boil and season with 1 tsp of the fine sea salt. Add the spaghetti and cook until al dente, according to the packet timings. Before draining, scoop out about 150 ml of the pasta water, then drain.
2. While the pasta cooks, sort the mussels, discarding any that are cracked or remain open when tapped. Rinse well under cold running water. Set aside.
3. Heat the olive oil in a large frying pan over a medium heat. Thinly slice the garlic, add it to the pan with the chilli flakes, and cook for 30 to 60 seconds until fragrant but not coloured.
4. Pour in the dry white wine and bring to a lively simmer. Tip in the mussels, cover with a lid, and steam for 4 to 6 minutes, shaking the pan once or twice, until the shells open. Discard any mussels that do not open.
5. Finely chop the fresh parsley and stir most of it into the mussel pan, reserving a pinch for serving. Add the drained spaghetti and toss well, adding a splash of reserved pasta water as needed to make a glossy, briny sauce that coats the pasta. Season with the remaining fine sea salt if needed and the black pepper, then serve straight away with the reserved parsley.

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