mezze penne alle cozze

penne with mussels

• Salt
• 6 tablespoons extra-virgin olive oil
• 2 garlic cloves, smashed
• 2 pounds mussels, scrubbed and beards removed
• 1 pound penne pasta
• 2 medium zucchini, cut into ⅛-inch cubes
• 2 medium carrots, cut into ⅛-inch cubes
• 2 leeks, chopped
• 3 tablespoons unsalted butter

Bring a large saucepan of salted water to boil.

Heat 2 tablespoons oil and garlic in a large, high-sided skillet over medium heat. Add mussels, cover and cook, just until mussels open wide, about 5 minutes. Discard any mussels that remain unopened after 8 minutes. Remove from heat. Remove mussels from shells. Strain and reserve pan juices.

Add penne to boiling water and cook until al dente.

While pasta is cooking, heat remaining 4 tablespoons oil in a large saucepan. Add zucchini, carrot and leek. Cook, stirring occasionally, until vegetables are tender, about 5 minutes. Just before pasta is ready, add the mussel liquid, mussels and butter. Increase heat to high and cook to warm through, about 30 seconds. Drain pasta, transfer to a serving bowl and toss with sauce. Season with salt and serve at once.