Fettuccine aglio e olio with mussels

Fettuccine aglio e olio with mussels

It’s still the very basic and very easy to make pasta aglia e olio. Two additions, though. The first is an ingredient; the second is both an ingredient and a procedure. Evidently, I added mussels. And to give the dish a deeper flavor, I cooked the fettuccine in mussel broth. I started the dish with a pot of leftover mussel soup (get the recipe). A lot of the mussels had been consumed but there was still a...

Ingredients

  • 80 to 90 g. of fettuccine (or whatever pasta shape you prefer)
  • about 8 c. of mussel broth
  • 3 to 4 tbsps. of extra virgin olive oil
  • 2 tbsps. of minced garlic
  • a pinch of chili flakes
  • a handful of chopped fresh parsley
  • salt and pepper, to taste
  • cooked mussels, empty half shell discarded for convenience
Read the whole recipe on Home Cooking Rocks!