Cavatelli with Mussels

Cavatelli con le cozze is one of those pasta dishes that always reminds me of Puglia. Along the coast, fresh mussels are everywhere, and this is one of the simplest, most delicious ways to enjoy them. As the mussels cook, they create their own flavourful broth that becomes the sauce, tossed with sweet tomatoes, garlic, and olive oil.

Finished with fresh parsley and plenty of black pepper, it's light, fresh, and tastes like summer on the Italian coast. Sometimes the simplest recipes are the ones we come back to most.

Cook the Mussels:
Heat a generous drizzle of olive oil in a large pan over medium heat. Add the garlic and parsley stems and cook until fragrant. Add the mussels, cover with a lid, and cook for 4–6 minutes, or until they open. Remove the mussels as they open and strain the cooking liquid through a fine mesh sieve. 

Cook the Pasta:
Bring a large pot of salted water to a boil and cook the cavatelli until al dente.

Make the Sauce:
In a clean pan, heat another drizzle of olive oil and add the cherry tomatoes. Cook until they begin to soften and burst. Pour in the reserved mussel broth and let it simmer for a few minutes.

Finish:
Remove most of the mussels from their shells, reserving a few in the shell for serving. Add the cooked cavatelli and shelled mussels to the sauce, tossing until everything is well coated. Stir in the chopped parsley and an extra drizzle of olive oil if desired.

Serve:
Plate the pasta and garnish with the reserved mussels in their shells. Finish with another drizzle of extra virgin olive oil and freshly cracked black pepper.