Spaghetti con le Cozze, Menta e Limone

Spaghetti con le Cozze, Menta e Limone is a pasta dish from the Campania region of Italy, specifically associated with the island of Procida. The dish combines fresh mussels (cozze) with mint and lemon, creating a bright, aromatic seafood pasta that differs from the more common garlic-and-tomato-based preparations found elsewhere in the region.

The key ingredients are spaghetti, fresh mussels, extra virgin olive oil, garlic, fresh mint, lemon zest and juice, white wine, and pecorino or Parmigiano-Reggiano. A great version is defined by the quality of the mussels—plump, briny, and sand-free—and the balance of flavors. The mint should be fresh and herbaceous, not overpowering, while the lemon provides acidity that cuts through the richness of the olive oil and cheese. The pasta should be cooked al dente and finished in the pan with the mussel broth, allowing the starch to emulsify with the oil and wine into a silky sauce.

Ristorante La Chiaiolella on Procida, highlighted by the food guide *Where The Foodies Go*, is a notable venue for this dish. The restaurant’s location on the island’s waterfront underscores the dish’s connection to local seafood. Regional variations exist across Campania: some cooks add a pinch of chili flakes for heat, while others omit the cheese to keep the dish lighter. On the Amalfi Coast, cooks may substitute basil for mint, but the Procidan version remains distinct for its use of mint, a herb that grows abundantly on the island and pairs naturally with the region’s lemons.