Fettuccine alla marinara
Instructions
Clean and Wash spinach repeatedly, then cook them with the only remaining Member from the washing water and a handful of coarse salt.
Drain, let cool a little, then strizzateli well and run through a sieve, collecting the past into a bowl.
Place the flour on a pastry Board, break in the eggs, add a pinch of salt and the past of spinach.
Start by mixing gently first then worked vigorously and at length and take a slab of dough that you will put to rest for 30 minutes, covered with a damp cloth.
Meanwhile vigorously rubbed the mussels under running water with a brush of broom.
Prepare a very fine chopped onion, carrot and celery, properly cleaned, if necessary, and place it in a saucepan along with mussels and half the wine.
Put the vessel on fire allegro: after a few seconds the mussels will open.
Remove the saucepan from flame, remove clams from shells (eliminating those with valve closed) and strain the cooking liquid.
Peel, wash, squeeze the Basil and parsley and finely mince garlic peeled collection.
Place the mixture in a pan with oil and let Brown, then flavored with a pinch of salt and a pinch of pepper.
At this point add the mussels and sauce dry lively focus, adding the tomato sauce and the remaining white wine.
Simmer for about 10 minutes, keeping the flame to a minimum.
A few moments before removing the Pan from the heat, add the shellfish.
Time to warm up, put in a pot, water to cook the pasta, add a handful of salt and wait until it comes to a boil.
Meanwhile, divide the dough into two parts and roll out with a rolling pin on floured pastry Board, two thin sheets, wrap each on itself and affettatela into strips about 1 cm.
Cook the noodles in boiling water, drain well al dente, pour in the soup and season with the mussels and their sauce.
Served hot.
Ingredients and dosing for 4 persons
- For the dough:
- 300 g of spinach
- Salt
- 400 g of flour
- 4 eggs
- For the sauce:
- 1000 g of mussels
- 1 onion
- 1 carrot
- 1 costa of celery
- 25 cl of white wine
- 1 sprig of basil
- 1 sprig of parsley
- 1 clove of garlic
- 1/2 cup of olive oil
- Salt
- Pepper
- 2 tablespoons of tomato sauce