There’s pasta, and then there’s pasta that makes you stop mid-bite to say, “Wait, what is in this?” Bucatini with Mussels, Orange, and Basil is that kind of dish. It plays with expectations in the best way—surprising yet approachable, elegant but rooted in simple, fresh ingredients. Sweet citrus and ocean brine dance together, while basil brings a herbaceous brightness, and cayenne adds just enough kick to wake up your palate.
This dish is a sensory experience: the glossy orange sheen of the noodles, the floral aroma of basil, and the subtle heat from cayenne all come together in a colorful plate that feels like a Mediterranean vacation. Whether you’re looking to impress dinner guests or just want to shake up your weeknight routine, this bucatini recipe is ready to steal the show.
Before you start:
- Choose your oranges wisely. Since orange juice plays a starring role in the flavor base of this dish, the quality and ripeness of your fruit really matter. Go for oranges that are juicy and fragrant. Valencia or Cara Cara varieties are especially flavorful.
- Use fresh mussels. Mussels should smell like the sea—not fishy—and should be tightly closed. If any are open, give them a tap; if they don’t close, discard them. It’s a small step that makes a big difference in both flavor and food safety.
- Basil needs a spa moment. Blanching basil may seem like a fussy step, but it helps preserve its vibrant color and subtle flavor. By shocking it in cold water after blanching, you’re locking in that beautiful green and keeping it from turning black when tossed into the pasta.
- Cooking pasta in orange juice? Yes, and here’s why. The pasta absorbs the orange juice and water blend as it cooks, subtly infusing every bite with citrus. Think of it as flavor-layering: rather than tossing pasta in sauce, the sauce is cooked into it.
- Time it right. The key to perfect pasta here is undercooking it slightly in the orange juice mixture, then finishing it off in the skillet with the mussels and aromatics. This not only melds the flavors but ensures the pasta is al dente and not mushy.
Final Thoughts
This isn’t your nonna’s Sunday sauce, and that’s the point. Bucatini with Mussels, Orange, and Basil embraces tradition while playing outside the lines. It’s a dish that feels coastal and contemporary all at once, ideal for spring and summer when citrus is sweet, seafood is fresh, and you’re craving something unexpected but delightful.
Pair it with a glass of crisp white wine—maybe the same one you used in the recipe—and a sunny spot at the table. You’ll be transported somewhere warm and breezy, even if you’re just sitting at your kitchen counter.
Whether you’re a citrus lover, a seafood fan, or someone who lives for bold flavor pairings, this dish has something for you. Don’t be surprised if it becomes one of those recipes you memorize and return to, again and again.
Pasta Gets an Orange Twist in This Stunning Mussel Bucatini
Zesty, briny, bright—pasta with a plot twist.
- Prep Time15 min
- Cook Time15 min
- Total Time30 min
- Yield4 servings
- Energy520 cal
The ingredients:
- 12 ounces bucatini pasta
- 24 mussels
- 2 cloves garlic, pressed
- ½ teaspoon cayenne powder
- ½ cup dry white wine
- 15 ripe oranges
- 12 black peppercorns
- 24 fresh basil leaves
- 5 teaspoon extra virgin olive oil
- ½ teaspoon salt + more for cooking pasta
- black pepper, to taste
The Method:
Squeeze the juice from twelve of the oranges. Peel the remaining three oranges and segment them to remove all pith and membranes. Break the segments in half. Set aside.
Add the juice and peppercorns to a large saucepan and bring to a boil. Fill a bowl with cold water. Add the basil leaves and cook for 5-10 seconds. Remove the basil leaves with a spider or slotted spoon and place them in the cold water to halt the cooking. After 2-3 minutes remove the basil leaves from the cold water and lay them out on paper towels to dry. Do not discard the cooking liquid. It will be used to cook the pasta.
Place olive oil, garlic, and cayenne in a large skillet over medium heat. When heated, add the mussels and cover the skillet until the mussels open (3-6 minutes). Add the white wine and cook until it is mostly evaporated. Take the skillet off of the heat, shell the mussels and return them to the pan.
Add 4-6 cups of water to the saucepan with the orange juice and bring to a boil. When it boils add salt for cooking the pasta. Add the bucatini. If it does not go into the pan entirely, let the immersed parts soften a bit and then gently push the remainder into the liquid. Cook for the time indicated minus 3 minutes.
Place the skillet back over medium heat. Add the pasta without the peppercorns to the skillet to finish cooking until al dente in that liquid. Add a bit of pasta cooking water if necessary. At the end of cooking add the basil and orange pieces to the skillet and toss lightly to blend. Taste and adjust seasoning as desired. Serve warm.
- Amount per serving
- Calories520
- % Daily Value*
- Total Fat14 g17.95%
- Total Carbohydrate72 g26.18%
- Protein22 g44%
NOTE: These nutritional values have NOT been verified by any laboratory. They are estimates based on publicly available information to help you make informed food choices.
calorieking.com
