Ingredients
- 400g fresh egg pappardelle
- 500g shelled prawns
- 600g mussels
- 200g tomato passata (pureed, strained tomatoes)
- 2 cloves of garlic
- 1 desalinated salted anchovy
- a few leaves of basil
- parsley, to garnish (optional)
- ½ Italian chili pepper
- 2 tbsp extra virgin olive oil
- ½ glass of white wine
Directions
Step 1
In a pan, steam the mussels and shell them once open and set aside, keeping a little mussel water for the sauce.
Step 2
Sauté the whole cloves of garlic, slightly crushed, chili pepper and anchovy in a frying pan in extra virgin olive oil, add the prawns and the shelled mussels.
Step 3
Sauté the seafood and deglaze with the white wine, add the tomato passata, basil and parsley and cook for 5 minutes.
Step 4
In the meantime cook the pappardelle in boiling water and drain after 4 minutes, add them to the sauce, add the mussel water, stir gently to let it combine, turn off the heat and add chopped parsley, if wished.
