EVOO Garlic Spaghetti w/ Mussels

Despite common perception, not all oil is bad for you. In fact, extra virgin olive oil (EVOO) is super healthy and we all should be eating more of it. I love making pasta with an EVOO garlic sauce, it’s pretty simple and easy. Here’s my guide to making delicious seafood pasta in 5 steps:

  1. Saute garlic on low in a large saucepan with EVOO, salt and pepper.
  2. When the garlic is translucent, crank up the heat to medium high, add mussels and cover till cooked (shells opened), about 5 minutes.
  3. In a separate pot, boil water and cook spaghetti.
  4. Combine pasta and sauce and mix well.
  5. Serve hot, with fresh lemon slices, black pepper, red pepper flakes and grated cheese.
Ingredients (in order of use):
-1 head of garlic, minced or smashed
~3/4 cup EVOO
-salt & pepper, to taste
-2 lbs live mussels, scrubbed clean
-1 lb spaghetti/linguine/capellini, cooked
-1 lemon, sliced in wedges
-grated parmesan cheese
-red pepper flakes

Other suggestions: Use shrimp, calamari, or clams in addition/instead of mussels, they cook at similar speed so you can put it all in the pot together. Serve with sauteed greens such as bok choy, kale, chard, or spinach.

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