Mussels with Chilies, Basil and Lemon over Spaghetti

This vibrant spaghetti dish combines the briny flavors of mussels with a zesty blend of garlic, chilies, white wine, and lemon juice for a fresh and lively taste. Topped with grated pecorino romano and fresh basil, it's a quick yet elegant meal that brings the flavors of the sea right to your table.

About this Recipe:

Course: Main
Cuisine: Continental
Servings: 4
Prep time: 5 minutes
Cook time: 15 minutes

Ingredients:

2 tablespoons olive oil
3 garlic cloves, peeled and minced
2 tablespoons red chilies, sliced (jalapeno or Thai)
2 tablespoons green chilies, sliced (jalapeno or Thai)
1/4 cup white wine
1/4 cup fresh lemon juice
1 can Matiz Mussels, drained
1 teaspoon salt
1lb. spaghetti, cooked and cooled
1/4 cup pecorino romano, grated
2 tablespoons fresh basil, chopped

garnish:
lemon wedges
basil sprigs

Instructions:

1. In a extra large skillet heat oil over medium high heat. Saute garlic and chilies for 1-2 minutes or until just fragrant and slightly tender.
2. Pour wine and lemon juice into the pan to deglaze and simmer for 2 minutes. Stir in mussels and season with salt.
3. Toss in spaghetti, stirring frequently, and continue to cook for 3-4 minutes or until hot.
4. Portion pasta into bowls and top with grated pecorino romano and fresh basil. Garnish with lemon wedges and basil sprigs.

To Cook your Spaghetti
Heat 10 cups of water in an extra large pot over medium high heat and season generously with salt. Bring to a boil and stir in spaghetti (about 1 box), cook for 5-6 minutes or until al dente (cooked with a little bite). Drain and rinse with cool water.

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