Tagliatelle with mussel sauce recipe:
The recipe does specify tagiatelle, but spaghetti go equally well, in fact, the majority of fish based pasta recipes specify spaghetti, which should be of the thicker variety rather than the thinner ones. The sauce is also known as mussel sugo, in that some of the mussels are left whole and the smaller ones are chopped to give the dish a sauce consistency - very simple but very effective. You can also use frozen mussels - very handy.
For 4 people:
2Kg mussels in their shells, fresh or frozen
500g tomato pulp, carton or can
Fresh garlic to taste
Large handful of chopped freshly chopped parsley, and half a tablespoon of chopped fresh marjoram. Adjust quantities if you're using dried.
EVOO to taste, about 2 tbsp
Fresh tagliatelle or, if preferred, spaghetti.
If you're using fresh mussels, cleans and rinse them. If you're using frozen, they should be clean enough, but it's wise to check.
Pick out the larger mussels, discarding any that don't look healthy. Leave whole with shell.
Shell the remaining mussels and roughly chop the mussel meat.
Peel and crush the garlic and put in pan with the EVOO.Then add the tomato pulp and simmer for 15 mins. Then add the whole mussels together with the chopped ones. Now bring to the boil, stirring occasionally until the mussels are done. Finally add the parsley and marjoram, stir well, mix in the pasta and serve nice and hot.
Buon appetito!
di reston
Enough is never as good as a feast Oscar Wilde
