Filter
Reset
Sort ByRelevance
vegetarianvegetarian
Reset
  • Ingredients
  • Diets
  • Allergies
  • Nutrition
  • Techniques
  • Cuisines
  • Time
Without

Black tagliatelle with mussels in tomato sauce
 
 
4 ServingsPTM20 min

Black tagliatelle with mussels in tomato sauce


Pasta with mussels, garlic, oregano, passata di pomodoro and garden peas

  Share
  Tweet
  Pin
  Whatsapp
  Print

Directions

  1. Rinse the mussels in plenty of cold water. Remove the mussels that are broken or remain open when you tap them. Let it drain well.
  2. Slice the garlic. Heat the butter in a mussel or soup pan and fry the garlic, oregano and chilli pepper for 1 min.
  3. Add the mussels and cook with the lid on the pan over a high heat for 8 minutes until done. Shake the pan regularly.
  4. In the meantime, cook the pasta al dente according to the instructions on the package.
  5. Scoop the mussels with a slotted spoon from the pan into a bowl, discard the mussels that are not open. Keep covered warm.
  6. Add the passata, crème fraîche and garden peas to the remaining cooking liquid. Bring to the boil and cook for 4 minutes.
  7. Put the boiled mussel meat through.
  8. Divide the pasta over 4 deep plates, scoop the sauce and spread the mussels in the shell over it.


Nutrition

720Calories
Sodium29% DV700mg
Fat40% DV26g
Protein78% DV39g
Carbs26% DV78g
Fiber40% DV10g

Loved it

Reviews



    Donate - Crypto: 0x742DF91e06acb998e03F1313a692FFBA4638f407