Pasta with mussel broth
First dishes
Cooking without waste
Ingredients
for 4 people
10.5 oz of spaghetti (or other dried pasta), the liquid from opening half a kilo of mussels, 2 garlic cloves, a small piece of chili pepper, a small bunch of parsley, extra virgin olive oil, salt.
Preparation
Strain the mussel cooking liquid.
In a pan, sauté the garlic cloves and chili pepper in oil; once golden, add the liquid.
Cook the pasta in boiling salted water, drain it al dente, and add it to the pan with the seasoning. Sprinkle with chopped parsley and mix well.
Serve with a drizzle of extra virgin olive oil, garnishing with a few mussels if you have any left over.
half an hour
