My appetite for Italy
My appetite for Italy
Pasta with mussels
Recipes by category
Ingredients (serves 4 ):
450 g package of Delverde Linguine (see Useful tips: Pasta "al dente")
60 fresh mussels soaked in cold water for 30 minutes to remove the sand
30 cherry tomatoes cut in half
4 cloves of garlic, crushed in a garlic press (see Useful tips: Garlic)
140 g of thinly sliced pancetta (See Useful tips: Pancetta)
1 cup (250 ml) of Tomato sauce
3 tbsp. (15 ml) of olive oil (See Useful tips: Cooking oil)
½ tsp. (2.5 g) of cayenne pepper flakes or 1 peperoncino, chopped
½ cup (125 ml) of red wine
1 cup (250 g) of chopped fresh Italian parsley
Salt and pepper
Drizzle of extra virgin olive oil from Italy (See Useful tips: Olive oil from Italy)
Preparing the pasta:
Fill a large pot with water and bring to a boil, then add a handfull of salt. Only add the pasta once you have started preparing the sauce and the mussels, as the pasta only takes 4 minutes to cook. If you chose another pasta, adjust the preperation and cooking time accordingly.
Preparing the fresh mussels:
In a large pot, cover bottom with water and place fresh mussels. Cook over high heat for 5 to 8 minutes or until they are open, then turn off the heat. Discard mussels that remained closed after cooking.
Preparing the sauce:
In a large skillet over medium high heat, sauté pancetta, garlic and peperoncino or cayenne pepper for one minute in olive oil (garlic must not brown as it then becomes bitter). Add the red wine and reduce over high heat. ** At this point, cook the mussels, then the pasta.** Add the cherry tomatoes in the sauce, then the tomato sauce. Add salt and pepper to taste.
When the pasta is cooked, transfer them with kitchen tongs into the sauce, then add 1/2 cup of parsley and cook until the sauce has thikened, approximately 2 minutes. When serving, place approximately 110 g of pasta with 15 fresh mussels, add some parsley and a drizzle of extra virgin olive oil from Italy.
Enjoy your meal!