Renowned for its delightful cuisine, Italy is a haven for food lovers around the globe. From the delightful briny broth of white wine–steamed mussels to pasta that can go from being a quick weekday supper to the highlight of a dinner party, Italian food offers endless culinary delights. One such gastronomical wonder is the spaghetti with mussels served at the La Pineta restaurant in Bolgheri. This dish, perfected by brothers Andrea and Daniele Zazzeri, adds a kick with sprinkles of fresh mint into the pasta just before serving.

The Zazzeri brothers' secret weapon is using pasta made from the highly nutritious Senatore Cappelli durum wheat. This Italian wheat, an ancient breed, is minimally fertilized and slowly processed at low temperatures to create spaghetti that boasts a rich, nutty flavor. This premium spaghetti is available at some specialty grocery stores or through Zingerman's Deli online. Notably, your go-to brand will also serve you well in this mussel and pasta dish.

Often overlooked, mussels are some of the simplest seafood to prepare. They're budget-friendly, plentiful, and cook quickly. For the most part, farmed mussels are available for purchase and are generally rinse and cook ready. After buying, you can keep them safely in a bowl, refrigerated over an ice-filled bowl or zip-close bag for up to 2 days. After a cold rinse, sort out and remove mussels with broken or cracked shells. Wild mussels need an initial soak to remove the grit. Also, tap on mussels slightly ajar, and if the shell stays open, discard them, as this indicates that they're no longer alive. Finally, remove any stringy "beard" from the mussel and discard.

The spaghetti should be cooked slightly less than al dente. This step ensures that the pasta doesn’t become too soft when added to the mussel broth. Peperoncino, crushed red pepper from Calabrian chiles, adds a fruity flavor with a spin of spiciness. This condiment can be found in specialty grocery stores or through Sullivan’s online.

As a pairing, a stone fruit–laden Vermentino, such as the 2022 Poggio al Tesoro Solosole from Bolgheri winemaker Marilisa Allegrini, is fantastic with spaghetti and mussels. Follow the recipe given below to recreate this delicious dish at home.

Use 8 ounces of uncooked spaghetti (preferably Senatore Cappelli). Cook it a little under al dente and set aside. In a skillet, heat a quarter cup of extra-virgin olive oil, and add two large minced garlic cloves and a half teaspoon of crushed red pepper. Add a half cup of dry white wine and lemon slices until it's slightly bubbling over medium heat. Add cleaned mussels and cook for 5 minutes. Remove and place in a bowl, discarding any that didn't open.

Return the broth to a simmer, then add the pasta and mussels. Cook, occasionally stirring, until the sauce is slightly thickened and the pasta is well coated. Remove from heat, then add finely chopped fresh mint, salt, and black pepper, and mix them well. Season with additional salt and black pepper to taste, garnish with mint, and serve. This recipe was featured in Food & Wine Magazine's April 2024 issue.