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Linguini with mussels and lemon
Pastificio dei Campi is organizing lessons for Jeunes Restaurateurs d’Europe about the pasta from Gragnano.
Peppe Guida and Frederic Van Quaethem
In July Belgian chef of Bresca restaurant was one of the protagonists and here is one of Peppe Guida's amazing recipes.
This is a very simple dish which can be prepared with attention and skilfulness.
This recipe has been reported by Barbara Guerra
Ingredients for 4 people
1 kg mussels
320 g linguini from Gragnano
Extra virgin olive oil
50 g parsley
1 clove of garlic
Wash the mussels very well and remove the part which keeps the valve.
Open and keep the water aside.
Cook the pasta in plenty of boiling water without salt.
Brown the garlic slightly in a capacious pan with the chilli, add the mussel water and a little cooking water. Strain the pasta when it is half-cooked and add it to the mussel water. Add a little boiling water to finish cooking.
The pasta has to be cooked slighlty underone and it has to be creamy.
Remove from the heat and add the raw mussels, the parsley, the lemon peel, the black pepper and the raw oil.
Mix and serve.