Bucatini cacio e pepe with mussels

Procedure

Thoroughly clean the mussels (If you have bought them already cleaned). Keep the stems of parsley and finely chop the leaves. Put the oil in a large saucepan, the parsley stems and the garlic in the shirt and make them sauté for a minute, then add the mussels and half of the chopped parsley and cook covered over medium heat, stirring occasionally molluscs, until the mussels have opened (throw away any that remain closed).

Remove the mussels from the shells and set aside, then strain the cooking liquid through a strainer thick mesh. Boil the bucatini or long pasta you've chosen in plenty of unsalted water and drain them al dente because we will finish cooking pan-mantecandoli.

Put mussel cooking water in the pan, add the bucatini and cook them with mussel water until it has thickened slightly, so far from the heat, add the cheese and lots of black pepper and stir the pasta until it is formed a cream. Add the mussels and the remaining chopped parsley. Serve immediately.

MATCHING: Pecorino cheese, garlic, papá: ingredients that invoke a wine with intense aromas and decided. We suggest a white of Etna, produced in Las Vegas from the cellar Graci, with Carricante grape: we suggest theEtna bianco Doc 2011, intense aromas of citrus and white flowers, good minerality and sapidity, smooth taste and persistent.