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Cavatelli with Mussels
Cavatelli con le Cozze
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
Published 1998
A speciality of Puglia and particularly of Bari, where cavatelli are still hand-made for special occasions from hard durum wheat semolina flour and water. You can buy high-quality commercially manufactured cavatelli in good delicatessens. As it is quite soupy, this pasta dish may be eaten with a spoon.
Ingredients
1 kg 2¼ lb 6 tablespoons
Method
Scrub the mussels thoroughly under cold running water, pulling out the beards and discarding any open mussels that do not close when tapped on a work surface. Put the mussels in a large pan with 2 tablespoons of water, cover and cook over a medium-high heat for 3–4 minutes, shaking the pan occasionally, until all the shells are open (discard any that remain closed). Remove the shells from half