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COZZE E POMODORO DEL PIENNOLO
- First, clean the mussels by scrubbing them under running water with a sponge and removing the beard.
- In an aluminum pan over high heat, add extra virgin olive oil, basil stems, and chili pepper. Sauté well and add the cleaned mussels.
- After 30 seconds, deglaze with white wine, let the alcohol evaporate, and cover with a lid. Let the mussels open, which should take about 3-4 minutes. Once opened, transfer them to a bowl.
- Strain their liquid and set it aside.
- Wipe the aluminum pan clean with paper towels.
- Shell the mussels, keeping a few in their shells for garnish.
Boil the Pasta:- Bring a pot of water to a boil.
Prepare the Ingredients:- Garlic: Remove the skin and the inner germ, then finely chop it.
- Fresh chili pepper: Cut it in half, remove the seeds, and chop it finely.
- Piennolo tomatoes: Wash and dry them.
- Fresh parsley: Use only the leaves and chop them finely.
Cook the Spaghetti:- Once the water is boiling, lightly salt it and add the spaghetti.
