Ingredients for 4 people
30 Fresh mussels rinsed and scrubbed
1/2 Glass of white wine
3 Cloves of garlic
300g of Cavatappi De Cecco
4 Ripe tomato skinned seeded and cubed
1/2 Cup of roughly chopped Italian parsley
Fry 1 clove of garlic in a large pot and place the mussels in. Pour the wine and cover with a lid.
Steam the mussels open then let them cool down.
Discard the mussel shells, the garlic and strain the sauce.
Slice the other 2 cloves of garlic and fry them gently in a large pan for a minute, add the chopped tomato and the juice of the mussels. Simmer for a few minutes.
In the mean time cook the pasta in plenty of salted boiling water.
Add the mussels and the parsley to the sauce. Strain the pasta and toss it into the pan. Mix it through and serve with some more parsley on top and a drizzle of extra virgin olive oil.