SPAGHETTI CON COZZE AL LIMONI DI SICILIA
SPAGHETTI WITH MUSSELS AND SICILIAN LEMONS
Ingredients
Spaghetti Schedro TM
400 g
Mussels
2 kg
Garlic
2 cloves
Lemon
1
Extra Virgin Olive Oil
200 ml
Black pepper peas
to taste
Parsley
to taste
Salt
to taste
Best paired with:

Grillo 2014 Masseria del Feudo

Step 1

Start cooking spaghetti with mussels by cleaning seafood; if this procedure is performed carefully, there will be no need to filter out the liquid that will stand out when cooking mussels. You must first hold the mussels in cold water for at least an hour. Pour a little oil into the pan, add a clove of garlic and chopped parsley. Lay the peeled mussels and fry over low heat under a lid until the clams open completely. It takes 5 minutes.

Step 2

Pour olive oil in a saucepan and leave over low heat, then add garlic and saute stirring.

Step 3

As soon as the garlic turns golden, add the mussels and lightly fry them for 2 minutes.

Step 4

Add the pepper and grated lemon zest.

Step 5

Cook spaghetti Schedro TM is salted water al dente (cooking time is specified on the package).

Step 6

When the spaghetti is almost ready, drain the water and finish cooking it in a pan, adding finely chopped parsley and peppercorns.

Bon appetit!

Print       Share       Comment

Всего комментариев: 0

Оставить комментарий

Ваш email не будет опубликован.

Вы можете использовать следующие HTML тэги: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Other HOLIDAY RECIPES: