Fettuccine Alla Marinara is a delicious Italian first course, originating from the Campania region. This recipe combines the delicacy of fresh pasta with tasty mussels and tomato sauce.
Clean and wash the spinach repeatedly, then cook them with only the water clinging from washing and a handful of coarse salt
Drain them, let them cool slightly, then squeeze them well and pass them through a sieve, collecting the puree in a bowl
Place the flour in a mound on the work surface, break the eggs into the center, add a pinch of salt and the spinach puree
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
Meanwhile, scrub the mussels vigorously under running water with a stiff brush
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
Put the pan on high heat: after a few moments, the mussels will open spontaneously
Remove the saucepan from the flame, take the mollusks out of the shells (discarding those with closed shells), and strain the cooking liquid
Clean and wash
Kettle
Pan
Knife
Italia, Campania
| Energy (kcal) | 112.26 |
| Carbohydrates (g) | 13.99 |
| of which Sugars (g) | 1.03 |
| Fat (g) | 2.02 |
| of which Saturates (g) | 0.49 |
| Protein (g) | 8.18 |
| Fiber (g) | 0.83 |
| Sale (g) | 0.15 |
