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Pugliese hand-shaped pasta paired with plump mussels in a light tomato broth. This high protein mediterranean seafood dish is fresh, briny, and perfect for a family dinner by the coast.
Rinse and scrub mussels under cold water, discarding any with broken shells or that do not close when tapped.
Slice garlic and shallots thinly; halve cherry tomatoes. Heat olive oil in a large pan over medium heat, then add garlic, shallots, and red pepper flakes; sauté until fragrant but not browned, about 2-3 minutes.
Add cherry tomatoes and cook for 5 minutes until they begin to soften, stirring occasionally. Pour in white wine and simmer for an additional 3 minutes to let the alcohol evaporate.
Add cleaned mussels to the pan, sprinkle with salt and black pepper, and cover tightly. Steam over medium-high heat for 4-6 minutes, shaking the pan occasionally, until most mussels are open (discard any that remain closed).
Meanwhile, bring a large pot of salted water to a rolling boil. Add cavatelli and cook until just al dente, about 4-5 minutes for fresh pasta, then drain, reserving ½ cup pasta water.
Toss cooked cavatelli gently into the pan with mussels and sauce. Add a splash of pasta water if needed for consistency. Remove from heat, stir in chopped parsley, and serve immediately.
