Tagliolini with mussel sauce
Handmade and hand-rolled fresh pasta
Type of recipe: First courses
Preparation method:
Clean the mussels and put them in a frying pan with a little water. Cover and cook over a lively heat until they open. Cool, remove the flesh from the shell and chop finely. Chop the garlic and onion, add the mussels and ½ glass white wine. Add a pinch of Cervia sea salt and some chilli pepper. Finally, add the chopped tomatoes and a tablespoon of tomato concentrate. Simmer for about 20 minutes over a low heat. Drain the tagliolini and toss in the pan with the mussel sauce. Serve hot.
