Spaghettoni with Mussels and Asparagus
4 people
30 min
Low difficulty
Wine pairing
Soave DOC
Details
Wine pairing
Soave DOC
The wine offers a delicate and fresh sip and intense and complex aromas that, with typical almond notes, pair well with the dish and its characteristics of pleasant sea and vegetable flavors
How to cook it
Pan 30 minutes
Pan 30 minutes
Watch the video recipe
The protagonist
Ingredients
- 1 pack of Arbi Shelled Mussels 200g
- 300g di asparagus
- 320g spaghettoni
- 1 shallot
- chilli to taste
- rough breadcrumbs to taste
- salt to taste
- extra virgin olive oil to taste
- black or rainbow pepper to taste
- edible flowers to taste
Preparation
- Wash and finely dice the asparagus spears, removing the tough ends and saving the tips. Sauté the chopped shallots in extra virgin olive oil for a few seconds, add the diced asparagus and continue cooking for 10 minutes (5 minutes is enough if the asparagus is frozen).
- Set aside about two-thirds of the asparagus for the purée . Add the defrosted mussels and cook for another 3-4 minutes.
- Separately, toss the breadcrumbs in a pan with oil, salt, and pepper. This aromatic mix will flavour the dish and add crunchiness.
- Blend the reserved spears, adding water if necessary, season with salt, and strain through a sieve to make the puree smoother.
- Cook the spaghettoni al dente in boiling salted water, add the asparagus tips at the end and drain.
- Blanch the asparagus tips in boiling salted water for 1-2 minutes, drain and use the same water to cook the spaghettoni.