Mussels Fucilatore

A rather simple meal finished in less than 20 minutes. You can play around with this recipe depending on whether you like less pasta or more sauce. Cook some 200 g of linguine or spaghetti according to instructions on the bag, and add salt as desired, but let them be a little to the tooth - „al dente. “

Use a deep pan to fry 4-5 cloves of garlic in olive oil, which you can finely grate or cut the garlic into small bits. Add cherry tomatoes as desired and simmer everything together shortly. Add washed mussels (pedochi) to that same pan, pour all together with good brandy, and flambe until the alcohol evaporates. Then, pour all with good white wine and fish gravy, add salt and pepper as desired, and cover it until mussels (pedochi) open. Add cooked pasta to the pan, finely cut garlic and stir well so that it absorbs all the juices.

Ingredients: 200 g of linguine pasta or spaghetti, 3-4 spoons of olive oil, 4-5 cloves of garlic, 350-400 g of mussels (pedochi), 1.5 dcl of fish gravy, 1.5 dcl of white wine, 250 g of cherry tomato, a measure of brandy, salt, pepper, fresh parsley