Mussel and Rigatoni Pasta in a White Wine Garlic Sauce

Name: Mussel and Rigatoni Pasta in a White Wine Garlic Sauce
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 6
Ingredients: 400g (14 oz) rigatoni pasta; 1 kg (2.2 lbs) fresh mussels, cleaned and debearded; 4 cloves garlic, finely chopped; 1 small onion, finely chopped; 1 cup dry white wine; 1/2 cup chicken or vegetable broth; 1/4 cup olive oil; 2 tbsp unsalted butter; 1/2 tsp red pepper flakes (optional); 1/2 cup fresh parsley, chopped; Zest of 1 lemon; Juice of 1/2 lemon; Salt and pepper, to taste

by Matte Black Bowls

6 People

35 min

This Mussel and Rigatoni Pasta in a White Wine Garlic Sauce is a dish that combines elegance and comfort – succulent mussels, freshly steamed and brimming with briny flavor, paired with perfectly cooked rigatoni pasta that soaks up a luscious, garlic-infused white wine sauce.

It is Perfect served al fresco with a glass of crisp white wine.

This recipe is perfect for a special occasion or a refined weeknight dinner. It transforms simple ingredients into a luxurious meal that feels both indulgent and comforting. Whether you’re hosting a dinner party or enjoying a meal at home, this is sure to impress with its combination of fresh seafood and classic Italian flair.

mussel and rigatoni pasta in a white wine garlic sauce

Mussel and Rigatoni Pasta in a White Wine Garlic Sauce

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Recipe details

Yield 6 People
Time spent: Prep time: 5 Minutes Cook time: 30 Minutes Total time: 35 min

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Ingredients

400g (14 oz) rigatoni pasta
1 kg (2.2 lbs) fresh mussels, cleaned and debearded
4 cloves garlic, finely chopped
1 small onion, finely chopped
1 cup dry white wine
1/2 cup chicken or vegetable broth
1/4 cup olive oil
2 tbsp unsalted butter
1/2 tsp red pepper flakes (optional)
1/2 cup fresh parsley, chopped
Zest of 1 lemon
Juice of 1/2 lemon
Salt and pepper, to taste

Instructions

Bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package instructions until al dente. Drain and set aside.
In a large, deep skillet or pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the garlic and red pepper flakes (if using) and sauté for another 1-2 minutes until fragrant.
Pour in the white wine and broth, and bring the mixture to a simmer. Add the cleaned mussels to the pot, cover with a lid, and cook for 5-7 minutes, shaking the pot occasionally until all the mussels have opened. Discard any mussels that do not open.
Remove the mussels from the pot with a slotted spoon, leaving the liquid in the pot. Set the mussels aside and keep warm. Increase the heat to high and reduce the cooking liquid by half, about 5 minutes. Stir in the butter, lemon juice, and half of the chopped parsley. Season with salt and pepper to taste.
Add the cooked rigatoni to the pot with the reduced sauce, tossing to coat the pasta evenly. Gently stir in the mussels, ensuring they're well distributed.
Transfer the pasta and mussels to serving bowls. Sprinkle the remaining parsley and lemon zest over the top. Serve immediately with extra lemon wedges on the side and enjoy your Mussel and Rigatoni Pasta in a fragrant white wine garlic sauce.

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