Emiliano Sodano
Air Sales Development
DB Schenker, Italy
Ingredients
- 250 grams of paccheri
- 800 grams mussels
- 100 grams pecorino romano cheese,
- Parsley
- Pepper
- Chilli pepper
Special tip:
- Never let the sauce dry out too much while the pasta is being cooked. It is better a little juicier than dry. Add a little white wine while the cherry tomatoes are cooking
1/4
Cook the mussels in a frying pan. Once open, peel them and keep the cooking water and strain through a colander.
2/4
Cook the pasta by draining it at least 5 minutes before the time indicated on the packet and keep some of the cooking water.
3/4
Fry a little evo oil with a clove of garlic and 4 cherry tomatoes (2 crushed and 2 whole) in a large aluminum pan with a diameter of 30/32 cm.
When the garlic is browned, add the mussels with a little filtered cooking water of the mussels and the pasta and fry for 3-4 minutes, taking care not to dry them out too much (add a little cooking water of the mussels and the pasta from time to time).
4/4
In the last minute add grated pecorino cheese, pepper and chilli pepper to taste while continuing to stir-fry and after serving add parsley.