Mussels and Cod Bucatini

Ingredients

• 3 tbsp extra-virgin olive oil
• 2 shallots, minced
• 10 garlic cloves, thinly sliced
• 1½ cups dry white wine
• 2 lbs mussels, cleaned
• 1 (28 oz) can tomato purée
• 1 tbsp Calabrian chile paste
• 3 lbs cod fillet, cut into 1-inch cubes
• 2 lbs bucatini pasta
• 4 tbsp salted butter
• 1 cup fresh parsley, chopped
• Salt, black pepper, and crushed red pepper to taste
• Lemon, for garnish

Instructions

1. Prepare aromatics — Heat olive oil in a large pot over medium heat. Add minced shallots and sliced garlic, cooking until fragrant and softened.
2. Deglaze — Pour in dry white wine and let simmer briefly to reduce slightly.
3. Cook mussels — Add cleaned mussels to the pot, cover, and cook until they open, about 5–7 minutes. Discard any that don't open. Remove mussels and set aside.
4. Make the sauce — To the remaining liquid, add tomato purée and Calabrian chile paste, stirring well to combine. Season with salt, pepper, and crushed red pepper.
5. Add cod — Add the cubed cod to the sauce, gently simmering until fish is cooked through and flakes easily, about 8–10 minutes.
6. Cook pasta — Meanwhile, bring a large pot of salted water to boil. Cook bucatini al dente according to package directions. Reserve 1 cup pasta water before draining.
7. Combine — Return mussels to the sauce with the cod. Stir in cooked pasta and butter, using reserved pasta water to achieve desired sauce consistency.
8. Finish — Stir in fresh parsley, adjust seasoning, and serve immediately garnished with lemon.

Notes

• Mussel safety — Always discard mussels that don't open during cooking.
• Calabrian chiles — Provide authentic spicy heat; adjust quantity to preference.
• Pasta water — Reserve it for emulsifying the sauce with butter — don't skip this step.
• Work fast — Once pasta is cooked, work efficiently to prevent fish from overcooking. Serve immediately for best presentation.

Tags: #recipe #seafood #pasta #italian #mussels #cod #spicy