Pasta with Zucchini, Mussels, and Pecorino
Category: Main Course
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Zucchini | 3 |
| Mussels | 1 kg |
| Pecorino cheese | 100 g |
| Mezze Maniche Rigate pasta | 320 g |
| Garlic cloves | 2 |
| Extra virgin olive oil | q.b. (to taste) |
| Fine salt | q.b. (to taste) |
| Freshly ground black pepper | q.b. (to taste) |
Instructions
To prepare this delightful Pasta with Zucchini, Mussels, and Pecorino, follow these simple steps:
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Clean the Mussels: Begin by thoroughly cleaning the mussels. Rinse them under cold running water and discard any that are open or have broken shells. Remove the beards (the fibrous threads attached to the mussels) by pulling them off with your fingers. Use a steel scrubber to clean the outer shells.
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Cook the Mussels: In a large pan, heat a drizzle of extra virgin olive oil. Add one garlic clove, unpeeled, and let it sizzle for a minute to infuse the oil. Add the mussels and cover the pan with a lid. Cook over high heat for about 5 minutes or until all the mussels have opened up. Turn off the heat and let the mussels cool slightly. Once cooled, remove the mussels from their shells, keeping a few with the shells for decoration. Donβt discard the cooking liquid; strain it and set it aside for later.
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Cook the Pasta: In a large pot, bring salted water to a boil and cook the Mezze Maniche Rigate pasta according to the package instructions. Drain the pasta, reserving a little cooking water.
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Prepare the Zucchini: While the pasta cooks, wash and trim the zucchini, then cut them into sticks and then into small cubes (about half a centimeter each).
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Prepare the Sauce: In a large pan, heat some extra virgin olive oil over medium heat. Add the second garlic clove, peeled and lightly crushed, along with a pinch of freshly ground black pepper. SautΓ© for a couple of minutes, then add the cubed zucchini. Pour in the mussel cooking liquid and toss the zucchini, letting it absorb the flavors and soften. Cook for about 3 minutes, then stir in ΒΎ of the Pecorino cheese.
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Combine Pasta and Sauce: Add the drained pasta to the pan with the zucchini mixture. Toss everything together, ensuring the pasta is well-coated with the zucchini and mussels. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up.
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Serve: Plate the pasta and garnish with the remaining Pecorino cheese and a few mussels still in their shells for a beautiful presentation. Serve immediately while hot.
Pasta with Zucchini, Mussels, and Pecorino is a dish that beautifully blends the sweet brininess of the mussels with the fresh, earthy flavors of zucchini and the creamy, salty richness of Pecorino. The pasta, coated in this simple yet flavorful sauce, makes for a truly satisfying meal. Enjoy your Italian feast with a side of crusty bread and a glass of crisp white wine for the perfect pairing.
