Scialatielli mussels and pecorino. They will ask for an encore, let this be known

scialatielli cozze pecorino

Quick and easy to prepare, it will allow you to get a great success at the table between your guests. Impossible not to like. Even those who do not like cheese over the mussels. And if in addition to fresh produce also put us the passion, be prepared to meet several requests for encores.

Ingredients for 4 people: 1.5 kg mussels, 400g scialatielli (if possible Gragnano pasta), 100 grams of tomatoes (datterini piennolo or if the period), a handful of parsley, two tablespoons of grated pecorino cheese, extra virgin olive oil, salt , a clove of garlic, chilli


After thoroughly clean the mussels, open the fairies in a pot with a lid. Cooked, shelled, preserving some with the result for put in the pot if you want. Strain the cooking liquid and store. In a separate pan sauté one garlic clove and a bit of chili and then you add the tomatoes cut in 4. After 2 minutes of cooking, add the mussels and a little water in their cooking.

Cooked pasta, add to the sauce, by jumping a bit ‘in the pan now adding one tablespoon of cheese and half when put in the pot, together with the duly chopped parsley. They will ask for seconds. Let this be known.

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