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Plump Pugliese cavatelli meet briny mussels in a garlic and white wine broth straight from the Adriatic. This high protein mediterranean seafood pasta is both fresh and satisfying.
Bring a large pot of salted water to a boil. Add the fresh cavatelli and cook, stirring occasionally, until barely al dente, about 4–5 minutes. Reserve ¾ cup pasta water and drain.
Meanwhile, heat the extra-virgin olive oil in a wide, deep skillet over medium heat. Add sliced garlic and crushed red pepper flakes, gently sautéing until garlic is fragrant but not browned (about 1 minute).
Add cherry tomatoes and a pinch of kosher salt, stirring to soften the tomatoes and let them release juices, about 2 minutes.
Increase heat to medium-high. Add mussels and pour in dry white wine. Immediately cover and steam until mussels open, shaking the pan gently after 2 minutes and checking every 30 seconds—discard any unopened mussels.
Add drained cavatelli, reserved pasta water, and half the parsley to the pan. Toss over high heat until the sauce clings and the pasta is well coated, about 1–2 minutes. Finish with black pepper and remaining fresh parsley before serving.
