Ingredients
- 400g fresh tagliolini pasta
- 2kg mussels in their shells
- 400g tomato passata (pureed, strained tomatoes)
- 2 desalinated salted anchovies
- pepper, to taste
- 2 cloves of garlic
- ½ Italian chili pepper
- ½ glass of white wine
- 2 tbsp extra virgin olive oil
- salt
Directions
Step 1
Steam the mussels in a saucepan with pepper and the white wine. As soon as they open, shell them and keep the cooking water.
Step 2
Put the garlic, extra virgin olive oil, chili pepper, anchovies, shelled mussels, tomato passata and a little mussel water in a large saucepan and cook for 12 minutes.
Step 3
Cook the tagliolini in plenty of boiling salted water for 4 minutes and drain well, add to the sauce and mix well.
