Spaghetti alla Nerano with Mussels
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 25 min
- Serving: 4 persone
PRESENTATION
To the traditional creaminess that distinguishes spaghetti alla Nerano, we decided to add a fresh touch directly from the fruits of the sea to create a new first course: the appetizing spaghetti alla Nerano with mussels. You'll notice that the zucchini, with their crispness and slightly sweet flavor, blend harmoniously with the cheese, giving an enveloping creaminess. And let's not forget the tasty mollusks that, with their sea breeze aroma and succulent texture, make this new and flavorful version even more irresistible!
After trying spaghetti alla Nerano with mussels, also try these sea-flavored variations:
- Spaghetti with mussels
- Spaghetti with mussels and sea urchins
- Spaghetti with mussels and cherry tomatoes
- Spaghetti with beans and mussels
- INGREDIENTS
- Spaghetti 11.3 oz (320 g) - thick whole wheat
- Mussels 2.2 lbs (1 kg) - (already cleaned)
- Zucchini 1.1 lbs (500 g) - (to clean)
- Provolone cheese 3.5 oz (100 g) - of Monaco
- Parmigiano Reggiano PDO cheese 1.8 oz (50 g)
- Garlic 1 clove
- Parsley 1 sprig
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
- Peanut seed oil to taste - (for frying)
How to prepare Spaghetti alla Nerano with Mussels
To prepare the spaghetti alla Nerano with mussels, start with the zucchini: after trimming them, slice them into rounds of a few millimeters 1 and fry them in deep, hot oil 2 until golden 3.
As you go, drain them on a tray trying to space them out 4, and set aside. Prepare the mussels: in a pan, heat a dash of oil with the garlic clove and parsley stems 5. Add the cleaned mussels 6.
Cover with a lid 7 and occasionally shake the pan. Once they have opened 8, shell them 9.
Strain the cooking liquid and keep it warm 10. In the meantime, cook the spaghetti in plenty of salted water 11. Grate the cheeses 12.
In a large pan, put back the fried zucchini 13 and splash them with the reserved mussel water 14. When the pasta is halfway cooked, drain it 15.
Transfer the spaghetti to the pan 16 and finish cooking, if necessary, moistening with pasta water. At the end of cooking, turn off the heat and add the two grated cheeses 17, then season with the chopped parsley leaves 18.
Add the mussels 19 and pepper, mix well 20 and serve. The spaghetti alla Nerano with mussels is ready to be served 21!