Vermicelli with the mussels with basil
Instructions
Brown garlic in oil; Add the mussels, well washed, cover and let them open, then harvest and keep aside the vegetation water.
Apart from FRY a clove of garlic with olive oil, salt and pepper and add the Basil puree with 3 tablespoons of olive oil, a spoonful of breadcrumbs and mussels.
Boil pasta al dente and drain; finish cooking in the water of the Mussel, blending with the Basil and mussel sauce.
Ingredients and dosing for 4 persons
- 350 g of vermicelli type noodles
- 1000 g of mussels
- 1 tablespoon of breadcrumbs
- 1 clove of garlic
- 16 leaves of basil
- 3 tablespoons of olive oil extra virgin
- Salt
- Hot pepper