Paccheri cozze e patate

Paccheri with mussels and potatoes

Ingredient for 4 servings


Peel and wash 2 potatoes, cut them into regular cubes. Brown the cubes in a pan with oil until golden and crisp. Chop the remaining part into large pieces

In a frying pan, sauté the garlic, parsley stalks and chili pepper with a drizzle of oil. Add the mussels and cover with a lid. Remove as they open then strain their liquid through a strainer and then gently shell the mussels and keep aside

Prepare another sauté with a clove of garlic and some chili pepper (optional) and add the large chunks of potato. Add a cup of water and cook over medium heat, adjusting the salt

Cook the Paccheri in plenty of boiling salted water, taking care to retain some of their water, and drain them directly in the pan with the potatoes. Remove the garlic clove and add the cooking water a little at a time to finish cooking. Add the shelled mussels and chopped fresh parsley. Stir-fry the pasta with the sauce and toss with raw oil over low heat

Serve by adding the crispy potato cubes.

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