Tagliatelle with mussels and pecorino cheese
Preparation
10 minutes
Cooking
30 minutes
Portions
2
Difficulty
Average
Ingredients
- Tagliatelle 200 gr
- Mussels 200 gr
- Pecorino Romano 100g
- Mascarpone 100 g
- Garlic 1 clove
- Extra virgin olive oil to taste
- Pepper to taste
Procedure
Fry a clove of garlic in extra virgin olive oil, add the mussels and cover until they open.
Strain the cooking liquid and blend it with the pecorino, adding some of the pasta cooking water if necessary.
Cook the tagliatelle, drain them and toss them in the pecorino cream with mussel water, plate and garnish with the shelled mussels.