One of the most typical of Le Marche recipes, spaghetti with mussels is simple and delicious, an authentic Italian pasta recipe. The Italian name for mussels is cozze but in Ancona they are called moscioli so the original name for this dish is spaghetti coi moscioli. Mussels from Portonovo Bay are a special wild variety, they are small, tasty and give this dish an intense and typical flavor. 1 kg. (2 pounds) of scrubbed and debearded mussels 3 large cloves of garlic 4 large peeled and diced tomatoes olive oil 1 tablespoon of chopped parsley Strain the cooking liquid with a cheesecloth and put aside for later use.
Bring to boil a large pot of salted water for the spaghetti. In a large pan fry the garlic until it begins to brown, then discard it. Add the tomatoes, the mussels and a cup of their cooking liquid. Simmer gently for few minutes. Cook the pasta al dente and drain it, add it to the mussel sauce, mix and sprinkle with the parsley. Serve with a cool glass of white wine.
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