Ingredient for 4 servings
- 12 oz Di Martino Pasta Paccheri
- 2 lb mussels
- 3 potatoes
- 2 garlic cloves
- EVO oil to taste
- parsley to taste
- chilli pepper to taste
- salt to taste
Directions
Peel and wash 2 potatoes, cut them into regular cubes. Brown the cubes in a pan with oil until golden and crisp. Chop the remaining part into large pieces
In a frying pan, sauté the garlic, parsley stalks and chili pepper with a drizzle of oil. Add the mussels and cover with a lid. Remove as they open then strain their liquid through a strainer and then gently shell the mussels and keep aside
Prepare another sauté with a clove of garlic and some chili pepper (optional) and add the large chunks of potato. Add a cup of water and cook over medium heat, adjusting the salt
Cook the Paccheri in plenty of boiling salted water, taking care to retain some of their water, and drain them directly in the pan with the potatoes. Remove the garlic clove and add the cooking water a little at a time to finish cooking. Add the shelled mussels and chopped fresh parsley. Stir-fry the pasta with the sauce and toss with raw oil over low heat
Serve by adding the crispy potato cubes.
