This is another seafood pasta recipe from “River Cafe Two Easy” by Rose Gray and Ruth Rogers. You can use other short pasta if you cannot find Ditaloni.
Ingredients
- 320 g Ditaloni scrubbed
- 1 kg small mussels
- 2 plump garlic cloves peeled and finely chopped
- 4 tbsps flat leaf parsley leaves finely chopped
- 200 g unsalted butter
- 1 tbsp extra virgin olive oil
- 120 ml white wine
- 150 ml double cream
Servings:
Instructions
- Heat half the butter with the oil, then add the garlic and mussels. Pour in the wine, season, cover and cook over a high heat until the mussels open.
- Drain the mussels, reserving the cooking liquid. Remove the mussels from their shells, discarding the shells and any that have not opened.
- Heat the remaining butter in a pan and add the mussel juices and the cream. Cook gently to reduce to a thick creamy consistency then add the mussels and the parsley.
- Cook the Ditaloni in boiling salted water until al dente, then drain and add to the sauce. Toss together over a low heat and serve.
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