Spaghetti alle Cozze (Spaghetti with Mussels)

• 2 tsp Fine sea salt
• 200 g Spaghetti
• 800 g Mussels, fresh, shells closed
• 3 cloves Garlic
• 3 tbsp Extra virgin olive oil
• ½ tsp Chili flakes
• 150 ml White wine, dry
• ¼ tsp Black pepper
• 15 g Fresh parsley
• 1 medium Lemon

1. Bring a large pot of water to the boil and season it with the fine sea salt. Add the spaghetti and cook until just al dente.
2. Meanwhile, scrub the mussels and pull off any beards; discard any that are cracked or do not close when tapped. Thinly slice the garlic, finely chop the parsley, and cut the lemon into wedges.
3. Warm the extra virgin olive oil in a large frying pan over a medium heat. Add the garlic and chilli flakes and cook for 30 to 60 seconds until fragrant, without letting the garlic colour.
4. Tip in the mussels and pour in the white wine. Cover and cook over a medium-high heat for 3 to 5 minutes, shaking the pan once or twice, until the mussels have opened.
5. Uncover and discard any mussels that have not opened. Grind in the black pepper, then simmer the mussel liquor for 1 to 2 minutes to concentrate it slightly.
6. Drain the spaghetti, reserving a small splash of the cooking water. Add the spaghetti to the pan and toss for 1 to 2 minutes until glossy and coated; loosen with a little reserved pasta water if needed.
7. Take off the heat and toss through most of the fresh parsley. Serve immediately with lemon wedges and the remaining parsley scattered over the top.

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