Cavatelli Con Le Cozze
This classic Puglian dish features homemade cavatelli pasta tossed with fresh mussels in a light, flavorful tomato sauce. It's a simple yet elegant meal that highlights the sweet, briny taste of the sea.
An original recipe by Forkin
- Total time
- 1 hr 10 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 579 kcal
Allergen information: may contain gluten, molluscs, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
cavatelli
- 250 gsemolina flour
- 125 mlwater, warm
sauce
- 1 kgfresh mussel, cleaned and debearded
- 3 clovegarlic, thinly sliced
- 400 gcherry tomato, halved
- 120 mlwhite wine, dry
- 0.25 cupfresh parsley, finely chopped
- 3 tbspextra virgin olive oil
- 0.5 tspred pepper flake(optional)
Ingredients
- 1 tspsalt
- 0.25 tspblack pepper, freshly ground
Equipment
large pot · kitchen towel · cutting board · knife · deep skillet
The method
Step by step
- 1
Pour the semolina flour onto a clean work surface and form a well in the center.
About 1 min
- 2
Gradually add the warm water to the well, mixing with your fingers or a fork until a shaggy dough forms.
About 2 min
- 3
Knead the dough for 8-10 minutes until it is smooth and elastic.
About 10 min
Cook’s note: The dough should not be sticky; add a tiny bit more flour if needed.
- 4
Cover the dough with a clean kitchen towel and let it rest at room temperature for 30 minutes.
About 30 min
- 5
While the dough rests, prepare the mussels by scrubbing them clean and removing any beards.
About 10 min
Cook’s note: Discard any mussels that are open and do not close when tapped.
- 6
Divide the rested dough into four equal pieces.
About 1 min
- 7
Roll each piece of dough into a thin rope, about 1 cm in diameter.
About 4 min
- 8
Cut the ropes into small, 1.5 cm pieces.
About 3 min
- 9
Using the tip of a butter knife or your thumb, press and drag each piece of dough across the work surface to create the cavatelli shape.
About 15 min
Cook’s note: The shape should resemble a small hot dog bun, with an indentation.
- 10
Dust the finished cavatelli lightly with semolina flour to prevent sticking and set aside.
About 1 min
- 11
Heat the extra virgin olive oil in a large pot or deep skillet over medium heat.
About 1 min
- 12
Add the sliced garlic and red pepper flakes (if using) and cook for 1-2 minutes until fragrant, being careful not to brown the garlic.
About 2 min
- 13
Add the cherry tomatoes to the pot and cook for 5-7 minutes, stirring occasionally, until they begin to soften and burst.
About 7 min
- 14
Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the pot.
About 2 min
- 15
Add the cleaned mussels to the pot, cover tightly, and cook for 5-7 minutes, shaking the pot occasionally, until all the mussels have opened.
About 7 min
Cook’s note: Discard any mussels that do not open after cooking.
- 16
While the mussels cook, bring a large pot of salted water to a rolling boil.
About 5 min
- 17
Add the cavatelli to the boiling water and cook for 3-5 minutes, or until al dente.
About 5 min
Cook’s note: Fresh pasta cooks much faster than dried pasta.
- 18
Remove the mussels from the pot and set aside, leaving the cooking liquid in the pot.
About 1 min
- 19
Drain the cooked cavatelli, reserving about half a cup of the pasta cooking water.
About 1 min
- 20
Add the drained cavatelli to the pot with the tomato and mussel cooking liquid.
About 1 min
- 21
Return the mussels to the pot, along with the fresh parsley.
About 1 min
- 22
Toss everything together, adding a splash of the reserved pasta water if the sauce seems too dry.
About 1 min
Cook’s note: The pasta water helps emulsify the sauce.
- 23
Season with salt and freshly ground black pepper to taste.
About 1 min
- 24
Serve immediately.
Per serving
Nutrition
- Calories
- 578.7kcal
- Protein
- 39.4g
- Carbs
- 61.1g
- Fat
- 16.8g
- Fibre
- 3.3g
- Sugar
- 3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store any leftover cavatelli con le cozze in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat, adding a splash of water or white wine if needed to loosen the sauce.