ELICOIDALI

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!

INGREDIENTS

FOR 2 PEOPLE

250 g Rummo Elicoidali N° 49
300 g dried fava beans
80 g bacon
1 onion
1 carrot
2 bay leaves
Seasoned pecorino
Salt
Pepper

DIRECTIONS

First, soak the dried fava beans in water at room temperature for 12 hours (if they’re already peeled, 8 hours are enough). Rinse and peel the fava beans. Chop the onion and carrot thinly, add 20 g of bacon cut in sticks and sauté in a clay pot with some extra virgin olive oil for a couple of minutes. Add the fava beans, cover with boiling, unsalted water, add the bay leaves and put on the lid and cook for 40 minutes mixing every now and then. Meanwhile, in a pan, over a medium flame, fry the remaining bacon strips in their fat until they are crispy. Break the crispy slices into small pieces with a knife and keep aside. Remove the bay leaves from the fava beans, add salt and pour the pasta directly into the clay pot. Gradually add more boiling unsalted water to finish cooking the pasta. One minute before the cooking time on the pack, remove the clay pot from the flame and set aside. Add the bacon (keep some for the garnish), the seasoned pecorino and some extra virgin olive oil and mix well. Plate the pasta, finishing the dish with some black pepper, pecorino and a few more pieces of crispy bacon. Bon appetit!