TAGLIATELLE, BEANS AND MUSSELS

  • Difficulty: MEDIA
  • Preparation: 4/5 MIN
  • Cooking: 40 MINUTES
  • Doses: 4 PEOPLE

presentation

A dish of Neapolitan or Apulian inspiration that reconciles with the world. And with the sea. Here the secrets for maximum success are twofold. First and foremost, of course, the Luciana Mosconi pasta, characterised by a unique and inimitable pastry. It is no coincidence that it is called 'rough, tough, Marche-style', as it is obtained from a selection of the best Italian 100% raw materials (wheat and fresh eggs) and made according to the exclusive protocols of the Luciana Mosconi Method. The other 'magic' ingredient is the Moscioli di Portonovo, a Slow Food Presidium, from the scenic Portonovo Bay, a paradise a few kilometres from Ancona, where the Conero gives its best in terms of scenic beauty and purity of the marine ecosystem. In fact, the mussels, which have been growing here undisturbed for centuries, are wild, fleshy, of a surprisingly elastic consistency and endowed with an intoxicating scent of rock and uncontaminated sea. Clearly we realise the difficulties of procuring such a treasure. Alternatively, the chef will turn a blind eye to the use of any farmed mussels, provided they are Italian and very fresh. The combination of seafood and legumes will create a superfine, mouth-watering creaminess that will help capture every drop of this superb sauce.

ingredients

  • 300 g of Tagliatelle Luciana Mosconi classic pasta sheet
  • 150 g boiled cannellini beans
  • 500 g wild Moscioli di Portonovo. Alternatively, cultivated Italian mussels
  • 2 tablespoons of tomato sauce
  • 1 clove of garlic
  • ½ glass of white wine
  • 1 chilli
  • A sprig of parsley
  • halls
  • evo oil

procedure

  • 1 Clean the outside of the Moscioli and remove the byssus. Remove the broken ones. Wash them under running water and place them in a saucepan together with half a glass of water and wine. Cover with a lid and cook them until they have opened. Shell the moscioli, making sure to remove the byssus from all of them, and filter the cooking water.
  • 2 Chop the parsley after washing it. Place it in a large frying pan with the oil. Add the chilli and garlic clove. Add the beans and the tomato. Leave to gain flavour for 5 minutes, then remove the clove of garlic. Add the Moscioli, half of them chopped with a knife. Cook for another 7 to 8 minutes to allow the flavours to meld.
  • 3 Cook the pasta in boiling, salted water, taking care not to touch the nests in the first two minutes. Drain and stir well with the sauce, adding a ladleful of the pasta cooking water. 100% marchigiana pasta chain delicate puff pastry

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