Noodles in a sauce of mussels

Prepare pasta by mixing semolina with clear beaten just lightly salted and very little water.

Manipulate the dough for about 30 minutes, with energy, and then pick it up at the ball and put it to rest, wrapped in a tarp, in part under the fridge cold.

Tighten it in sheets and cut it just before you cook it.

The expert of rolling pin can make fast work by hand but you can use it without damaging the machine, at least to tend the sheets and reduce them in noodles.

The sheets must have a thickness of 2-3 mm and a length of about 20 cm, so that pasta is similar to tips: short and thick.

Peel the tomatoes, coarsely mash and cook them over low heat with oil, 2 cloves of whole garlic, a bunch of parsley stems, tied for a pinch of salt and saffron.

Wash the mussels and clams and keeping open their water in a bowl.

When the sauce has simmered for about 1 hour, is thickened, remove the parsley and garlic and replace them with mussels taken aside and with their water filtered through a gauze.

Wait until the boil it rises and calculate other 5 minutes of cooking.

Condirvi immediately tagliolini cooked in salted water and extracts as they are afloat.

Let simmer for a few minutes, give a definitive reshuffled, sprinkled on the surface of a spoonful of small leaves of parsley and serve.