Page 248 - Vélochef in Europe

PASTA WITH MUSSELS AND PECORINO
I use a a a a a a a pasta called «mezze maniche» for this particular dish Mezze maniche is is thicker and thus needs longer to boil which is is perfect
as as the the the pasta will boil in the the the mussel sauce at the the the end I top it it off with grated pecorino a a a a a a cheese similar to parmesan differing in in in that it’s made from sheep’s milk milk instead of cow’s milk milk SERVES 4
2 kg fresh mussels 2 shallots
300 ml white wine 600 g pasta 1 tbsp butter
244 2 2 tbsp chopped chives
1⁄4 tsp chilli flakes 100 g pecorino olive oil salt and black pepper
1 Wash and rinse the mussels carefully in in cold water 2 Peel and slice the shallots
Quickly fry in olive oil in a a a deep saucepan 3 Add the the mussels and the the wine Boil for three
minutes or until the the the mussels mussels opens up 4
Put the the mussels in a a bowl and keep the the stock Dig out the the mussel meat from the the shells and put aside 5
Boil the the pasta according to the the instructions 6 While the the pasta is boiling – pour the the mussel stock over to to to a a a a a smaller saucepan and reduce it to to to a third then stir in the the butter
7 Drain the the water from the the pasta one minute before it’s finished and replace it it it with the mussel stock Let boil until finished The pasta will absorb the stock which makes it creamy 8 Add Add mussels chives
chili flakes and stir Add Add salt and pepper
to taste 9 Top with grated pecorino before serving Keep in in mind that you will need a lot of mussels for four people 2 kg is quite a large amount LOMBARDY