Trenette with mussels
Instructions
Open the mussels in the pan over high heat on a base of olive oil and fresh garlic in large chunks, lightly fried; separate mussels from the broth.
To restrict the broth in a small frying pan, with the addition of white wine.
Cook in salted water just trenette and, after being drained, seasoning them with mussels, and the concentrated broth.
When you bring to the table, add a generous handful of coriander leaf, crushed.
Note: coriander is a species of leaf parsley, but much more aromatic, pungent flavor, penetrating and faintly resinous.
Ingredients and dosing for 4 persons
- 350 g of type trenette pasta
- 1000 g of mussels
- Fresh garlic
- Minced 1 of fresh coriander leaf
- Dry white wine
- Olive oil extra virgin
- Salt