Tagliolini alle cozze

Carefully scrape the shells of mussels, in order to eliminate the deposits.

Open mussels prizing amongst the valve with the blade of a knife, thrown away the empty valve, to those with fruit remove the hairy tuft and arrange on a platter.

Once this is done, prepare the mixture that will be used for the filling of the mussels.

In a bowl place the crumb of two raffermi, sandwiches that you have soaked in cold water and then carefully wrung, dismembering finely.

Add two beaten eggs aside, three tablespoons of pecorino cheese, the garlic and parsley, finely chopped, half a teaspoon of salt, a pepper macinatina.

Mix the ingredients with a spoon in order to obtain a homogeneous compound.

Now using a teaspoon, divide and place inside of each platform, on the fruit, this filling.

Passed as the mussels so stuffed in a large frying pan, where you done good heat four tablespoons of olive oil, fry them for 5-6 minutes.

At this point, pour into the Pan, even the flesh of tomatoes; Sprinkle with half a teaspoon of salt and a macinatina of pepper and cook over low heat, uncovered container and for 20 minutes.

Meanwhile, set on fire a pot with plenty of water.

When you see that the tomato sauce in which Cook the mussels has reached the right density, thrown into boiling water the egg noodles and let them boil for 8-10 minutes.

Drain still al dente, transfer it to a large bowl, toss with the tomato sauce, stir it with a fork; Finally place the stuffed mussels on noodles and serve immediately.