Thin spaghetti with mussels (Spaghettini con le cozze) from Marcella's Italian Kitchen by Marcella Hazan

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Notes about this recipe

  • ksg518 on February 04, 2020

    This was fine but the recipe has a serious flaw. It doesn't tell you how much water to use to steam the mussels. This matters since you later strain the water and add it to the tomatoes for the sauce. My sauce was very watery; I used about 1 1/2 cups of water but I also failed to drain the tomatoes as the recipe requires. I also didn't have parsley and used regular spaghetti. I don't think the regular spaghetti was a problem but the parsley would have been a nice addition. I also used slightly less garlic than the recipe calls for and it was still a very garlicy sauce.

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