A delicious and easy-to-prepare dish, perfect for bringing the taste of the sea to the table. Scialatielli with mussels are a must for seafood lovers. Try them and be captivated!
Clean the mussels under running water, scraping the shells and removing the beard.
In a pan, boil some water and add the mussels, removing them from the heat as they open.
Strain the mussel cooking water with a sieve.
Shell the mussels, keeping a few with shells aside for decoration.
Sauté the garlic in a pan with a little extra virgin olive oil, then add the washed and quartered cherry tomatoes and let cook for about ten minutes.
Salt the sauce and add a ladle of mussel cooking liquid. Also add the shelled mussels, and cook for a couple more minutes, adding some chopped parsley.
Put a pot with water and salt on the stove to cook the scialatielli. Boil the scialatielli and drain them al dente, transferring them to the pan with the mussel and tomato sauce.
Sauté in the pan over medium heat until the pasta is fully cooked; if it becomes too dry, add a little filtered mussel water.
Plate, decorating with the mussels with shells set aside and a bit more chopped parsley.
Pan
Sieve
To be consumed immediately
For a spicy touch, add chili pepper to the mussel and tomato sauce. Serve with a good fresh white wine.
Italia, Puglia
| Energy (kcal) | 7.89 |
| Carbohydrates (g) | 1.31 |
| of which Sugars (g) | 1.31 |
| Fat (g) | 0.07 |
| of which Saturates (g) | 0.01 |
| Protein (g) | 0.37 |
| Fiber (g) | 0.34 |
