Fettuccine alla Marinara

Trim 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 purée in a bowl

Mound the flour on the work surface, make a well, break the eggs into the center, add a pinch of salt and the spinach purée

Start kneading gently at first, then work the dough vigorously and for a long time until you have a dough ball; let it 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 chop of onion, carrot and celery, cleaned and washed as needed, and put it in a saucepan together with the mussels and half of the wine

Place the pot over high heat: after a few moments the mussels will open on their own

Remove the saucepan from the heat, take the molluscs out of their shells (discarding those with closed valves) and strain the cooking liquid

Trim and wash