Easy, quick, inexpensive, attractive, flavorful, and filling. Few dishes can boast so many attributes!
6 ounces spaghetti
½ cup dry white wine
2 teaspoons olive oil
¼ cup minced flat-leaf parsley
1 tablespoon fresh thyme leaves, or 1 teaspoon dried leaves, crumbled
4 garlic cloves, minced
¼ teaspoon crushed red pepper
24 medium mussels, scrubbed well and debearded
Cook the spaghetti according to package directions. Drain and put into a serving bowl.
Meanwhile, combine the wine, oil, parsley, thyme, garlic, and crushed red pepper in a saucepan. Cook, stirring constantly until the garlic becomes fragrant. Add the mussels, cover and cook until the mussels open, four to five minutes. Discard any mussels that don’t open. Pour the sauce over the spaghetti and toss to combine. Serves four.
