INGREDIENTS
Ingredients for 4 people
30 Fresh mussels rinsed and scrubbed
1/2 Glass of white wine
3 Cloves of garlic
300g of Cavatappi De Cecco
4 Ripe tomato skinned seeded and cubed
1/2 Cup of roughly chopped Italian parsley
METHOD
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Fry 1 clove of garlic in a large pot and place the mussels in. Pour the wine and cover with a lid.
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Steam the mussels open then let them cool down.
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Discard the mussel shells, the garlic and strain the sauce.
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Slice the other 2 cloves of garlic and fry them gently in a large pan for a minute, add the chopped tomato and the juice of the mussels. Simmer for a few minutes.
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In the mean time cook the pasta in plenty of salted boiling water.
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Add the mussels and the parsley to the sauce. Strain the pasta and toss it into the pan. Mix it through and serve with some more parsley on top and a drizzle of extra virgin olive oil.
Buon Appetito!
