> Home | Topics | Vegetarians | Pasta The Book Antoine, Beyond the Da Vinci Code, the true meeting with God!


> Go to:
United States of America

Total visits to today 347,313
Total downloaded books 24,871

I know Prince Umberto of Savoy who used to go to my own restaurants. I was a friend of the managers of these restaurants and they taught me a lot of tricks to do exquisite things… this pasta that I recommend and the way to prepare it is the summary of everything I learned from the best chefs in the world ...… taste it!

So many people are vegetarians because they do not want to kill animals, like me for example. I admit the molluscs in my diet, they do not have brains and I consider them seafood.


INGREDIENTS (doses for one person)

  • 250 grams of shelled mussels also frozen
  • 3 large cloves of garlic
  • 3 quite ripe sammarzano tomatoes
  • 3 tablespoons of oil
  • 100 grams of rigatoni (but you can use any type of Italian pasta you have available or you like best)

Peel 3 cloves of garlic and prepare a small pan, put the garlic in the pan and break the cloves of garlic with the knife handle into large pieces. The bottom of the pan must be covered with extra virgin olive oil. When you are ready with the tomatoes, light the high heat by covering the pan with the lid.

marinara garlic

Make the 3 tomatoes as thin as possible and with a teaspoon of salt put a little salt over all the slices.
sliced salted tomatoes

When the garlic starts to fry count for 40 seconds, then remove the pan from the heat and put the tomato slices covered in the cooker for 4 minutes.
cooked tomatoes

Now put the mussels now defrosted in the pan and slide aside the lid a little so that water of tomatoes and mussels evaporate quickly. Cook for 6/10 minutes on a very high heat, turning from time to time, I like that the sauce attach to the bottom of the pan but if you like a "long" sauce, switch off first.
ready souce

As soon the mussels finish cooking remove the lid and turn off they will cools and it will be possible to eat the pasta just drained.
pasta barilla rigatoni

Cook the pasta and drain and pour it into the pan of the sauce then turn it all over and serve!
here is the result, as in the best restaurants!

Enjoy your meal!



to leave your comment without any censorship

 The comments on www.followingdavincicode.com/rigatoni 
 antoine@followingdavincicode.com The Book Antoine, Beyond the Da Vinci Code, the true meeting with God!