INGREDIENTS
FOR 4 PEOPLE
360 g Rummo Gomiti Rigati N° 169
500 g mussels
200 g broccoli
200 g potatoes
Extra virgin olive oil, as needed
Fresh fennel, to taste
Black pepper ,to taste
DIRECTIONS
In a large frying pan, heat a drizzle of olive oil with a crushed clove of garlic. Add the mussels, previously cleaned and debearded. Splash with white wine and cover with a lid, raising the heat to high. As soon as the mussels open, turn off the heat. Remove the mussels from their shells and reserve their liquid, filtering it through a cheesecloth (in order to remove any sand). In a large pot of abundant salted, boiling water, cook the elbows, Gomiti Rigati, with the broccoli (having previously removed the toughest parts of the stem and cut into pieces) and the potatoes, skinned and cut into similarly sized cubes. Drain when the pasta is still al dente, keeping part of the cooking water aside (in case it’s needed later to finish the sauce). Sauté the pasta with broccoli and potatoes in a frying pan with a bit of the water from the mussels and a drizzle of extra-virgin olive oil. Sauté for a couple minutes, allowing the pasta to absorb the water, then add the mussels. Garnish with fennel fronds and freshly ground black pepper.