VEGETARIAN RECIPE WORTHY OF A KING: ITALIAN PASTA WITH MUSSELS
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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.
RIGATONI WITH MUSSELS
INGREDIENTS (doses for one person)
PREPARATION
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.
Make the 3 tomatoes as thin as possible and with a teaspoon of salt put a little salt over all the slices.
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.
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.
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.
Cook the pasta and drain and pour it into the pan of the sauce then turn it all over and serve!
Enjoy your meal!
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