Fettuccine Alla Marinara

Preparation

1. STEP 1 OF 9

   Clean and wash the spinach repeatedly, then cook them with only the water clinging from washing and a handful of coarse salt

2. STEP 2 OF 9

   Drain them, let them cool slightly, then squeeze them well and pass them through a sieve, collecting the puree in a bowl

3. STEP 3 OF 9

   Place the flour in a mound on the work surface, break the eggs in the center, add a pinch of salt and the spinach puree

4. STEP 4 OF 9

   Start kneading gently at first, then work vigorously and for a long time to make a dough ball, which you will let rest for 30 minutes covered with a damp cloth

5. STEP 5 OF 9

   In the meantime, scrub the mussels vigorously under running water with a stiff brush

6. STEP 6 OF 9

   Prepare a very fine mince of onion, carrot, and celery, properly cleaned and washed if necessary, and place it in a saucepan along with the mussels and half of the wine

7. STEP 7 OF 9

   Put the pan on high heat: after a few moments, the mussels will open spontaneously

8. STEP 8 OF 9

   Remove the saucepan from the flame, take the mollusks out of the shells (discarding those with closed shells), and strain the cooking liquid

9. STEP 9 OF 9

   Clean and wash

Suggestions

• Kettle

• Pan

• Knife

General Information

Analysis

Macronutrients (100 gr)