Ingredients
8 ounces uncooked spaghetti (preferably Senatore Cappelli)

1/4 cup extra-virgin olive oil

2 large garlic cloves, minced (about 2 teaspoons)

1/2 teaspoon crushed red pepper (such as peperoncino)

1/2 cup dry white wine (such as Sauvignon Blanc)

1 lemon, cut into 1/4-inch-thick rounds

2 1/2 pounds mussels, scrubbed and debearded

1 tablespoon finely chopped fresh mint, plus more for garnish

1/4 teaspoon kosher salt, plus more to taste

1/4 teaspoon black pepper, plus more to taste

Directions

Cook pasta in a large pot of boiling salted water according to package directions for al dente. Drain well.

Meanwhile, heat oil in a large, high-sided skillet over medium. Add garlic and crushed red pepper; cook, stirring occasionally, until fragrant, about 1 minute. Add wine and lemon slices; bring to a gentle simmer over medium. Add mussels; cover and cook, undisturbed, until mussels open, about 5 minutes. Remove from heat. Transfer mussels to a large bowl using a slotted spoon, discarding any mussels that did not open; reserve broth in skillet. If desired, remove mussel meat from shells, and place in a small bowl; discard shells if not using.

Return broth in skillet to a simmer over medium. Add drained pasta and mussels. Cook, stirring and tossing, until sauce thickens slightly and pasta is well coated, about 2 minutes. Remove from heat. Add chopped mint, salt, and black pepper; toss until well combined. Season with additional salt and black pepper to taste. Garnish with mint, and serve.

By Andrea Zazzeri and Daniele Zazzeri
Originally appeared in Food & Wine magazine, April 2024