INGREDIENTS
FOR 2 PEOPLE
250 g Rummo Spaghetti Grossi N° 5
1 kg mussels
200 g cherry tomatoes
2 garlic cloves
Parsley
Chili pepper
Pepper
Salt
Extra virgin olive oil
DIRECTIONS
Rinse the mussels in water and remove the byssus (the beard that protrudes from the shell) and any impurities. Cut the cherry tomatoes in half and set aside. Remove the parsley stems and finely chop the leaves. Set aside. Crush the garlic. Remove the seeds from the chili pepper. In a saucepan, sauté a garlic clove with some of the parsley stalks and chili pepper, then add the mussels. Cover with a lid and cook over high heat until the mussels open. Place the mussels in a bowl, then take the cooking water from the mussels and strain it through a sieve lined with a clean cloth to remove any impurities. Remove the parsley stalks and garlic. Shell 2/3 of the mussels. In a saucepan, sauté another clove of garlic with the remaining parsley stalks and chili pepper, then add the tomatoes. Cook, gradually adding the cooking water from the mussels. Meanwhile, cook the Spaghetti Grossi N° 5 in plenty of boiling salted water. We used a high-sided saucepan to ensure even cooking, but you can use a regular pot. A couple of minutes before the pasta is done (see the pack for the timing), transfer the Spaghetti Grossi to the saucepan with the tomatoes. Finish cooking by adding a little of the mussel cooking liquid and some of the pasta cooking water. Then add the shelled mussels, the mussels in their shells, some parsley, and a drizzle of oil, and toss the pasta. Serve with a sprinkling of freshly grated pepper and parsley. Bon appetit!