Tubettini con le Cozze

Tubettini con le Cozze

(Small pasta tubes with mussels)

Ingredients (serves 4)
500gr mussels
10 cherry tomatoes, halved
2 cloves garlic, chopped
A little dried, crushed chili pepper
1 glass of dry white wine
Cazzetta Extra virgin olive oil
Salt and black pepper
A handful of chopped parsley
400gr tubettini pasta (little tubes)

Wash the mussels well under running water and pull out the beards (the stringy bits hanging out of the shell). When ready, leave in a bowl of cold water.

Heat a pan of water for the pasta and when it comes to the boil add salt and the little pasta tubes. While the pasta is cooking, put some olive oil in a large pan and add the chopped garlic. After a couple of minutes add the cherry tomatoes and once these have softened a little add the white wine and bring to a boil so the alcohol evaporates. Taste and season with salt and pepper and add the mussels. Cover with a lid and leave for a couple of minutes until the mussels have opened.

By this point, the pasta should be nicely al dente. Strain, but keep a little liquid back in case you need to loosen the sauce, and add the pasta to the mussels, along with the chopped parsley. Mix well on a low heat for a minute and serve.



Antipasti - Pasta - Meat and Vegetarian - Fish and Seafood - Desserts - Unique Dishes