Trenette al beat mussels
Instructions
Open the mussels and retrieve the fruits; keep from someone whole and chopping the others.
Brown a clove of garlic in a little oil and add the tomato, a leaf of basil, salt and, when they are cooked, combine all mussels and chopped parsley.
Cook pasta and toss in the sauce, stretching it with a little liquid of mussels; finish with a drizzle of raw oil and pepper.
Ingredients and dosing for 4 persons
- 350 g of type trenette pasta
- 2000 g of mussels
- 500 g of tomatoes
- 1 clove of garlic
- 1 leaf basil
- Parsley
- 2 wires of olive oil extra virgin
- Salt
- Peppercorns