Mussel and Basil Sauce for Pasta

Sugo di Cozze e Basilico

Preparation info

  • Enough sauce for 1 pound of pasta, making


    • Difficulty


Appears in

Marcella Cucina

By Marcella Hazan

Published 1997

  • About

Bruno Paolato is the cooking partner in Ai Mercanti, one of the Venetian restaurants where I feel most at home. I prefer to think of Bruno as a cook rather than a chef, a distinction that he, and his colleagues, may not find as flattering as I do. Never mind. The most satisfying source of Italian cooking is the home, rather than a professional academy, and I prize those restaurants whose food, however accomplished it may be, still t