Homemade Cavatelli with Mussels

Homemade Cavatelli with Mussels - Cavatelli fattin casa con cozze.

Homemade Cavatelli with Mussels


For 4 Person(s)

For the Pasta:

  • 2 pounds mussels, washed and beards removed
  • 3 tablespoons extra virgin olive oil
  • 4 cloves garlic, chopped
  • red pepper flakes, as desired
  • 1 1/2 cups cherry tomatoes, cut in half
  • 1/2 cup white wine
  • 2 tablespoons fresh parsly, chopped
  • 1 pound cavatelli pasta, homemade preferably


  1. Put a 12 inch sauté pan with a lid over a medium flame and add the mussels.
  2. Cover the pan and let the mussels open, about 7-10 minutes. Stir occasionally.
  3. Once all the mussels have opened remove the pan from heat and shell all the mussels, making sure to reserve their juice. Set aside.
  4. Rinse out and dry the sauté pan. Put the pan over a medium flame and add the extra virgin olive oil, garlic and red pepper flakes as desired.
  5. Once the garlic begins to turn golden, add the cherry tomatoes and let them saute` for about 5 minutes.
  6. Add the white wine and cook until the alcohol has evaporated then add the reserved juice from the mussels.
  7. Bring the pan to a boil and cook for 3-4 minutes. Add the mussels and the parsley.
  8. Bring a large pot of generously salted water to a boil and cook the cavatelli until al dente.
  9. Drain and add the pasta to  to the pan. Toss for 2 minues and serve.



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