Mussels and Pasta
Ingredients: egg, egg yolk, 00 pizza flour, garlic cloves, coarse salt · 30 min cook time · 485kcal · ~₩15,000
Ingredients
2whole egg, 1yolk egg yolk, 1cup 00 pizza flour, 2cloves garlic cloves, 1pinch coarse salt, 0.25cup fresh flat-leaf parsley, 0.5cup pecorino cheese, 0.5cup white wine, 1pound mussels, 1tsp red pepper flakes, 2tbsp butter
Instructions
1. Crack two eggs into a bowl, separating one yolk into a separate cup. Whisk the eggs and yolk together.
2. Add 00 pizza flour to the egg mixture, starting with one cup and gradually adding more while mixing with a fork, then kneading by hand until a soft dough forms.
3. Cover the dough with a damp towel and let it rest for about 15 minutes to allow the gluten to develop and the particles to hydrate.
4. Prepare the garlic by smashing and finely chopping two cloves. Grind the chopped garlic with coarse salt using the side of a knife to create a fine paste.
5. Finely chop fresh flat-leaf parsley.
6. Grate Pecorino cheese using a box grater to create a powder.
7. Flour the counter and roll out the rested pasta dough as thin as possible with a rolling pin, flipping it frequently to keep it floured and prevent sticking.
8. Fold the rolled dough and cut it into linguine noodles. Separate the noodles to prevent them from sticking together.
9. Heat a pan and add white wine. Add the minced garlic and simmer it in the wine, allowing it to boil rather than fry.
10. Add a pound of live mussels to the pan with the garlic and wine. Cover the pan with a bowl to steam them until they open.
11. While the mussels are steaming, boil the fresh pasta in salted water for about two minutes. Stir to keep the noodles separate and cover to maintain the boil.
12. Once the mussels are open, add chopped parsley and red pepper flakes to the pan. Add a tablespoon or two of butter and stir.
13. Transfer the cooked pasta directly from the pot to the pan with the mussels, allowing some starchy pasta water to naturally mix with the sauce.
14. Serve the pasta and mussels directly in the pan, placed on a towel or trivet. Garnish with more parsley, red pepper flakes, and grated Pecorino cheese.
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