Ho specificato Spaghetti con le Cozze “bianca” perché c’è anche la versione “rossa” col pomodoro.
Se preferisci vedere la videoricetta, clicca l’immagine qui sotto:
Altrimenti prosegui con la lettura della ricetta corredata di foto, a cui ho dedicato questa pagina.
Per la pulizia delle cozze, o ve le fate pulire dal pescivendolo, o le pulite voi, oppure potete comprarle sottovuoto (sono già abbastanza pulite).
In ogni caso, sciacquatele per bene, buttate quelle rotte e quelle aperte (perché sono morte) e grattate via eventuali residui di sporcizia con la parte liscia della lama di un coltello.
Giusto un attimo prima di cucinarle dovete sempre togliere il “bisso” (è un piccola alga incastrata fra le valve della cozza). Può essere più o meno piccola. Basta strapparla muovendola su e giù nella fessura laterale.
Se strappate la barbetta con troppo anticipo le cozze potrebbero morire e non essere più commestibili. Fatelo all’ultimo minuto.
Ecco la Ricetta
Ingredienti per 2 persone:
- 200 gr circa di spaghettoni (tipo i numero 8 o 7 della barilla) o bavette
- 1 kg di Cozze pulite
- 4 spicchi di aglio (poi si toglie)
- Vino Bianco per sfumare
- olio, sale, pepe e prezzemolo q.b. (e un po’ di peperoncino se vi piace)
Cosa ti serve:
- una pentola per scoppiare le cozze
- una padella per preparare il condimento
- una pentola per cuocere la pasta
Procedimento: 
- Fate scoppiare le cozze a fiamma vivace coprendo la pentola con un coperchio. Appena sono pronte, trasferitele in una ciotola togliendo alcune valve (soprattutto quelle vuote) e lasciando alcune cozze attaccate alle loro valve (fanno molta “scena” nel piatto). Mettete da parte anche il loro liquido.
- In una padella soffriggete gli spicchi d’aglio schiacciati (o tagliati a metà se non riuscite a schiacciarli) con un po’ di peperoncino se vi piace. Ma va bene anche senza peperoncino. Poi unite le cozze e mezzo bicchiere circa del loro liquido. Se è necessario versatene ancora un po’. Regolatevi voi.
- Sfumate col vino bianco (poco) e lasciate evaporare in pochi minuti. A questo punto spegnete il fuoco.
- A fuoco spento, aggiungete pepe e prezzemolo a piacere.
- Cuocete la pasta, scolatela al dente, impiattatela e mettete sopra il vostro condimento alle cozze.
Se vi sembra troppo asciutta mettete un cucchiaio di acqua di cottura sulla pasta che è nel piatto. Date un’altra spolverata di prezzemolo tritato e buon appetito!
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