Ingredients

• 1/2 extra-virgin olive oil
• 4 cloves garlic, thinly sliced
• 1 cup dry white wine
• 2 pounds small mussels, scrubbed and debearded
• 1 pound spaghetti
• 1/4 cup finely chopped Italian parsley
• Salt and freshly ground black pepper
• 1 tablespoon hot red pepper flakes

Instructions

1. Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt.
2. In a 12-inch sauté pan, heat the olive oil over medium-high heat. Add the garlic and cook until light golden brown, about a minute. Add the wine, raise the heat, and bring to a boil, then add the mussels. Cook, stirring and tossing, until all of the mussels have opened, about 4 minutes.
3. Meanwhile, drop the pasta into the boiling water and cook until al dente; drain well.
4. Add the pasta to the pan with the mussels and cook over high heat for 1 minute. Add the parsley and season with salt and pepper to taste. Sprinkle with red pepper flakes and serve immediately.