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Cook the pasta in plenty of boiling salted water for 10 minutes or until nearly al dente (taste a piece!). After this time, add the broccoli to the pan with the pasta, and cook them together for another 5-6 minutes. Drain the pasta and broccoli.
Meanwhile, heat most of the oil, with the garlic and chilli (use as much or as little as you like) in a large pan for a minute or so. Then add the tomato, the wine and the cleaned mussels. Put the lid on and steam for about 8-10 minutes, but it very much depends on size (take a look). The mussels will soon open in the heat, releasing their delicious juices.
Remove the pan from the heat and pull the mussels from their shells. Put the meat back in the sauce and discard the shells. Sauté the mussels a little to allow them to absorb the flavours, adding the remaining extra virgin olive oil. Don’t add any salt as the mussel juices are salty, and the pasta has already been salted but do taste for pepper.
Put the pasta and broccoli into the sauce in the pan, and mix. A little brothy, this pasta should be served in deep plates, and can be eaten with a spoon.
Instead of the mussels, you could use clams, which will need a slightly shorter cooking time.
You could also use gnocchetti sardi or penne instead of the orecchiette.
If you can find them, red or green orecchioni would look very pretty with the mussels and broccoli.
Pugliese orecchiette are made with both Italian ‘OO’ flour and semolina, which makes them very interesting in texture, requiring slightly longer cooking than other small dried pasta types. Although often handmade in Puglia, you can also find dried orecchiette in packets in good delicatessens.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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