Excerpt of Diary of a Tuscan Chef

What a delicious dish perfect for a lighter meal.

Spaghetti con Cozze

Spaghetti with Mussels

Serves 4 as an Appetizer

3 quarts water

1 1/2 Tablespoons salt, plus more to taste

3 tablespoons extra virgin olive oil

2 teaspoons fresh thyme leaves

1 tablespoon finely sliced garlic

5 tablespoons chopped fresh italian parsley

1 teaspoon crushed red pepper flakes

2 pounds of Mussels, cleaned. (beard them just before cooking.)

5 tablespoons white wine

1/2 pound plum tomatoes, chopped

fresh ground black pepper to taste

1/2 pound spaghetti

Bring the water to a boil in a large pot and add the 1 1/2 tablespoons of salt.

In a large saute pan, place the olive oil, thyme, garlic, 2 1/2 tablespoons of the parsley, the red pepper flakes and mussels. Heat over medium. When the mussel shells open and the garlic colors, after about 5 minutes, add the white wine and let it reduce completely, another 1 to 2 minutes. Add the tomatoes and salt and black pepper. Lower the heat to medium-low, cover, and cook for 5 minutes.

Add the spaghetti to the boiling water. When it is very firm, drain it , add it to the sauce and cook uncovered for 5 more minutes, until al dente. Stir in the remaining 2 1/2 tablespoons of parsley and serve.