Spaghetti with Mussels & Abruzzese PecorinoTraditional Recipe from Abruzzo
- Aug 3
- 3 min read
Story of the Dish
Along the Trabocchi Coast of Abruzzo, where centuries-old wooden fishing platforms extend into the Adriatic Sea, seafood and sheep farming have always existed side by side. Fishermen harvested fresh mussels from the Adriatic while shepherds produced some of Italy's finest Pecorino Abruzzese.
This traditional recipe beautifully combines those two worlds. The sweetness of freshly cooked mussels meets the bold, slightly nutty flavor of aged Pecorino, creating a creamy sauce without the use of cream. As the grated cheese emulsifies with the reserved mussel broth and extra virgin olive oil, it forms a silky coating that perfectly clings to the spaghetti.
Finished with parsley, garlic, black pepper, and a touch of lemon zest, this dish is simple, elegant, and deeply rooted in the culinary traditions of Abruzzo's Adriatic coastline.
Prep Time
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Ingredients
Pasta
1 lb spaghetti
Kosher salt for boiling water
Mussels
3½ lb fresh mussels, cleaned and debearded
Sauce
⅓ cup extra virgin olive oil
4 garlic cloves, thinly sliced
½ tsp crushed Calabrian red pepper flakes
¾ cup dry Pecorino wine or Trebbiano d'Abruzzo
1 cup reserved mussel broth, strained
1¼ cups freshly grated Pecorino Abruzzese
½ cup fresh Italian parsley, chopped
Zest of 1 organic lemon
Freshly ground black pepper
Instructions
Step 1 – Cook the Mussels
Clean the mussels thoroughly.
Steam them in a covered pot over high heat for 3–4 minutes, just until they open.
Reserve and strain the cooking liquid.
Remove about half of the mussels from their shells.
Leave the remaining mussels in their shells for presentation.
Discard any unopened mussels.
Step 2 – Cook the Pasta
Bring a large pot of generously salted water to a boil.
Cook the spaghetti until 2 minutes before al dente.
Reserve 1½ cups of the pasta cooking water.
Drain.
Step 3 – Build the Sauce
Heat the olive oil in a large sauté pan.
Add the garlic and crushed red pepper.
Cook gently until fragrant.
Pour in the white wine.
Reduce by half.
Add the reserved mussel broth.
Bring to a gentle simmer.
Step 4 – Finish the Pasta
Add the spaghetti directly to the pan.
Add the shelled mussels.
Gradually sprinkle in the grated Pecorino while tossing continuously.
Add small amounts of reserved pasta water as needed to create a silky emulsion.
Continue tossing for 2 minutes until the sauce coats every strand of pasta.
Fold in the remaining mussels still in their shells.
Add parsley and lemon zest.
Finish with freshly cracked black pepper.
Step 5 – Serve
Twirl the spaghetti into warm pasta bowls.
Arrange the mussels around the pasta.
Finish with additional Pecorino, chopped parsley, lemon zest, and a drizzle of premium Abruzzese extra virgin olive oil.
Serve immediately.
Wine Pairing
Trebbiano d'Abruzzo DOC
Its crisp acidity, floral aromas, and citrus notes balance the richness of the Pecorino while enhancing the sweetness of the mussels.
Other excellent choices include:
Pecorino d'Abruzzo DOC
Cerasuolo d'Abruzzo DOC (served lightly chilled)
Passerina IGT Terre di Chieti
Chef's Tips
Always add the Pecorino gradually while tossing constantly to prevent clumping.
The pasta should finish cooking directly in the sauce.
Freshly grate the Pecorino just before using for the smoothest emulsion.
Never boil the sauce after adding the cheese.
Balance the richness with fresh lemon zest added at the very end.
Traditional Variations
Trabocchi Coast Style
The classic preparation with spaghetti, mussels, Pecorino Abruzzese, garlic, parsley, and olive oil.
With Wild Fennel
Some coastal families replace parsley with fresh wild fennel fronds for a fragrant Adriatic twist.
Spicy Fisherman's Version
Prepared with extra Calabrian chili and a handful of toasted homemade breadcrumbs for additional texture and flavor.
Comments