It’s still the very basic and very easy to make pasta aglio 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 generous amount of broth and I thought I’d cook the pasta in it. Oh, goodness, what difference the mussel broth made!
- 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
- Cook the pasta as you normally would but in boiling mussel broth instead of water. How much salt you need to add depends on how well-seasoned the broth is.
- When the pasta is halfway done, heat the olive oil, add the garlic and chili flakes and cook over medium heat until the garlic bits are lightly browned.
- Drain the pasta and add to the oil and garlic. Pour in a couple of tablespoonfuls of the mussel broth. Add the mussels on the half shell. Toss. Taste and add salt and pepper, as needed. Once the mussels are heated through, turn off the heat.
- Add the parsley, toss until the parsley is well distributed.
- Serve the fettuccine aglio e olio with mussels immediately.