Spicy mussels
Instructions
Place the dried mushrooms in a bowl, cover with warm water and leave to soften for about 30 minutes.
Then drain and wash them thoroughly under running water to remove every trace of Earth.
Peel the garlic and cut it into thin slices; put it in a large saucepan that can contain pasta, along with 5 tablespoons of oil; do it slightly browned, add the anchovy fillets and scioglieteli in dressing them with a fork.
Add coarsely chopped mushrooms, let stand for a few minutes, stirring, then add the finely chopped tomatoes.
Add salt and pepper, add the oregano and cook for about 20 minutes at moderate flame.
Shortly before the end of cooking add a splash of worcester and parsley, washed and chopped.
Throw the drained pasta with the sauce in the saucepan, add 2 handfuls of grated pecorino cheese and padellate it all together for a few moments, stirring continuously.
Serve hot pasta with cheese.
Ingredients and dosing for 4 persons
- 400 g of type pasta shells
- 50 g of dried mushrooms
- 5 = Threads = Anchovies in olive oil
- 2 cloves of garlic
- 400 g of peeled tomatoes
- 5 tablespoons of olive oil
- 1 teaspoon of oregano powder
- 1 sprig of parsley
- Spray 1 of worcester sauce
- Spicy cheese
- Salt
- Pepper