Bucatini cacio e pepe with mussels

Bucatini cacio e pepe with mussels. Quick pasta dish, tasty, with very few ingredients and very, very cheap? Try these bucatini cacio e pepe with mussels. Is’ the Apulian tradition to teach us that mussels and pecorino marry wonderfully, so why not enrich a first characteristic of Capital, the cacio e pepe, with this good clam, pulposus and cheap? A little’ parsley and the dish is ready: creamy, savory, truly exquisite. I recommend, do not put salt in the water the mussels and pecorino pasta because there's already plenty of flavor. If you like mussels I recommend you try even spaghetti with mussels Sicilian, a first plate with a unique taste or, If you want to eat mussels but remain light, the legendary peppered mussels to Messina (But if you use pounds of bread to do the 'shoe’ the result does not change, let this be known) or the delicious mussels au gratin.

BUCATINI CHEESE AND PEPPER WITH MUSSELS (ricetta veloce)

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PORTIONS: 4 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • 800 grams of mussels
  • 360 g of bucatini or other long pasta
  • a bunch of parsley, leaves and stems
  • 2 cloves of garlic
  • 100 grams of grated pecorino romano Pdo
  • salt and pepper, to taste
  • extra virgin olive oil as required

PROCEEDINGS

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 stalks of parsley and garlic and FRY 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 the cooking water into the pan of mussels, join the bucatini and cook with water from the mussels until slightly thickened cream, 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.

THE PAIRING: Pecorino cheese, garlic, papá: ingredients that invoke a wine with intense aromas and decided. We recommend a white dell'Etna, produced in Las Vegas from the cellar Graci, with Carricante grape: We recommend l’Etna bianco Doc 2011, intense aromas of citrus and white flowers, good minerality and sapidity, smooth taste and persistent.

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8 comments

Paul 2 September 2017 at 10:10

Dear Ada,
from what I can tell, the recipe is Roman, more precisely in Anzio.
Paul

Reply
Ada Parisi 4 September 2017 at 20:52

I confess honestly don't know where to start this recipe. I've eaten in Sicily and many times in Puglia. Anzio ever, but of course this doesn't mean anything. Have a good evening!

Reply
Ana. June 20, 2014 at 18:48

Después de unas cuantas leerte recetas de pasta, No me queda otra que felicitarte, de esas que consiguen que babees sin parar.
Te felicito, buenisimas recetas!

Reply
Sicilians creative in the kitchen June 21, 2014 at 15:25

Ana! Gracias! Espero que usted car a seguir esto blog! Buenas dias y good domingo! ADA

Reply
Simona June 16, 2014 at 09:28

I must say it is a pairing dramas! The are also used in some seafood restaurants here in Rome and it is divine…

Reply
Sicilians creative in the kitchen June 16, 2014 at 11:37

Thank You Simona! It means that soon we'll test it together! ADA

Reply
Victoria Stan (vicaincucina) June 14, 2014 at 23:47

how wonderful Ada…
but I just love the mussels and I love cheese!
baby want me dead?
I have no words
to do.

Reply
Sicilians creative in the kitchen June 15, 2014 at 13:00

Victoria no for nothing! Survive, prepare it and eat it! A hug and good Sunday!!! ADA

Reply

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