Spaghetti with Mussels and White Wine

Cooking Instructions

Boil 12 oz spaghetti as pkg directs, reserving 1 cup cooking water before draining. Meanwhile heat 1 Tbsp olive oil in large nonstick skillet over medium heat. Add 2 tsp chopped garlic; cook 30 seconds until fragrant. Add 2 lb scrubbed mussels (discard any open mussels), 1⁄2 cup dry white wine, 1 Tbsp grated lemon zest, 2 Tbsp capers, 1⁄2 tsp salt and 1⁄4 tsp crushed red pepper. Cover and cook 3 to 5 minutes until mussel shells open. Toss with drained pasta, 3 Tbsp snipped chives or sliced scallions or chopped parsley, and reserved cooking water as needed.