Name: Mussels, Pecorino and Lemon Cavatelli (Cavatelli con Cozze, Pecorino e Limone)
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: Serves: 4
Cuisine: Italian
Ingredients: 400 g fine semolina flour (durum wheat flour), plus extra for dusting; 2 cloves of garlic, crushed; Salt and black pepper, to taste; 100 g Pecorino Romano, grated; A pinch of salt; 2 tbsp extra-virgin olive oil; 1 unwaxed lemon, zested; 1 sprig of basil; 500 g fresh mussels; 240 ml warm water; 50 ml dry white wine

Preparation info

Serves:
4

Difficulty
Easy
Ready in
55 min

Appears in

Better Than Nonna

By Danilo Cortellini

Published 2024

About

Some Italians may call this a sacrilege – mixing grated cheese with seafood pasta – but they may not know that mussels and Pecorino are a traditional pairing in several regions of southern Italy. The addition of lemon zest and fresh basil adds a brilliant touch of aromatic freshness.

Ingredients

For the pasta dough

400 g fine semolina flour (durum wheat flour), plus extra for dusting
240 ml warm water

Method

For the pasta dough

In a large bowl, gradually mix the semolina flour with the water, adding a pinch of salt. Knead energetically, stretching and pulling the dough for a few minutes until it becomes smooth. Wrap in cling film and leave to rest for about 30 minutes.

Slice thick strips of dough and roll them between your palms to form thin ropes. Cut