Broccoli and Mussel Pasta

Broccoli and Mussel Pasta

Orecchiette con broccoli e cozze

By
From
Vegetables
Serves
4
Photographer
Laura Edwards

This is a very pleasant pasta dish from the south of Italy, which uses locally produced ingredients. One of these is the Pugliese hand-made pasta called orecchiette, ‘little ears’, which is known all over Puglia, but is very typical of the town of Bari.

Ingredients

Quantity Ingredient
350g dried orecchiette pasta
500g small broccoli florets
salt
freshly ground black pepper

Sauce

Quantity Ingredient
1kg live mussels
extra virgin olive oil
2 garlic cloves, peeled and chopped
1 small chilli, chopped
8 cherry tomatoes, halved
A splash white wine

Method

  1. Thoroughly clean the mussels. Wash them in cold water, using a stiff brush to scrape off any barnacles, and pull out the stringy ‘beard’, if there is one. If any mussels gape open, discard them.
  2. Cook the pasta in boiling salted water for about 15 minutes, until al dente, adding the broccoli about halfway through.
  3. Meanwhile, heat 3 tablespoons of the olive oil in a large saucepan, and gently fry the garlic and chilli for a few minutes. Add the tomatoes and a splash of white wine.
  4. Add the cleaned mussels to the garlic pan, put the lid on and heat gently until the mussels open, about 8–10 minutes. Discard any mussels that have not opened. When you can handle them, discard the majority of the shells, adding the meat to the sauce.
  5. Drain the pasta and broccoli, and add to the mussels in the saucepan. Mix together well and pour on a little stream of fresh extra virgin olive oil. Serve immediately.
Tags:
Carluccio
vegetables
vegetarian
Italian
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