Pasta Cozze e Patate

A cozy costal Italian dish

This is the dish I recently served for my Nonno, reminiscent of a trip to my dad’s hometown of Sardegna, Italy. Being that it’s a coastal town in Italy, it doesn’t get SUPER cold in the winter, but they still like to eat cozy dishes, and this is one of them.

What makes it unique is that the pasta is cooked in a potato puree that was simmered with the cooking liquid from the mussels. It has LAYERS of flavors and, despite seeming complicated, is actually a relatively simple dish to prepare.

Here is how to make it… recipe PDF at the bottom :)

Pasta Cozze e Patate

Ingredients:

• 2 lbs mussels, washed thoroughly

• 2 cloves garlic, smashed

• parsley stems

• 1 tsp chili pepper flakes

• 1 cup dry white wine, divided

• 1 small onion, diced

• 4-5 large gold potatoes, cubed

• 1 lb ditalini pasta

• 1 can cannellini beans

• fresh parsley, chopped

• lemon zest

• olive oil

• salt and pepper

Steps:

1. Wash and clean the mussels well. Then grab a large pot over medium heat and add some oil, the garlic, chili pepper, and parsley stems. Sauté for 1 minute until fragrant, then drop in the mussels and 3/4 cup of white wine (sub for veg or seafood stock if no alcohol.) Cover with a lid and cook until the mussels open, about 5 minutes. As they open, remove from the heat. Save liquid.

2. In a large pot, over medium heat, add oil, then add the onions. Sauté for 2 minutes, then add the cubed potatoes. Deglaze with 1/4 cup of wine and cook until the alcohol has evaporated. Add the reserved cooking liquid from the mussels, then cover and cook until potatoes are tender, about 10 minutes.

3. While the potatoes cook, remove the mussels from the shell and set aside.

4. Once the potatoes are tender, transfer them all to a blender and blend until smooth, then return them to the pot over medium heat. Thin it out with 1/2 cup of water, then add the ditalini pasta. Cook until the pasta is 1 minute under al dente, stirring frequently. Add the mussels, fresh parsley, and lemon zest and stir well.

5. Plate and serve with extra virgin olive oil, more parsley, and fresh black pepper.

ENJOY!

Have a question? Feel free to comment below!!!

Pasta Cozze E Patate

44.5KB ∙ PDF file

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