Making this recipe is very simple, if you don't count the rather boring process of cleaning the shellfish. The result is a warm pasta salad, perfect for summer meals or for a buffet. It is particularly tasty because it doesn't significantly tinker with the high-quality raw materials.
Handmade Chocolate and Almonds Sweet Taralli
Tarallini garlic, olive oil and hot pepper
Handmade Potatoes and Rosemary Taralli
Taralli with leccine olives and capers
Confit Tomatoes with olives and capers
Box Frisellina recipe, extra virgin olive oil and purée
Natural sliced artichokes
Tasting and tasting of artisan pastes
Clean the mussels and heat them in a large pan until they open. In a separate pan, put the whole tomatoes on to cook over low heat, sprinkling them with salt, sugar and oregano. Remove the artichokes from the jar and cut them into quarters. Cook the pasta. When the pasta is al dente, drain and toss in the pan where you caramelized the tomatoes. Add the mussels and artichokes, then the tomatoes. Serve warm.