Tagliatelle con trito di Pomodorini secchi e Cozze

Tagliatelle Integrali Bio Benedetto Cavalieri Con trito di Pomodorini Secchi e Cozze

English Version

Ingredients for 4:

320g tagliatelle
Mussels (a bag)
Cherry tomatoes dried q.b.
1 clove of garlic
Extra virgin olive oil
Salt and Pepper

 Clean the mussels and let them open in the pot. Peel and set aside. Soak the dried tomatoes in hot water to remove the excess salt, drain and dry them well.

Chop the tomatoes coarsely with a knife in a pan saute a clove of garlic in a little olive oil, throw in the chopped tomatoes, and cook the mussels.

Meanwhile, cook the pasta, drain more than al dente and cook in a pan with the sauce, sprinkle with parsley and pepper and serve.