Italian
Reginette del Marinaio
by Casa Pappagallo · 705K subscribers on YouTube
A fantastic pasta dish from the Amalfi coast with mussels, anchovies, cherry tomatoes, capers, and a hint of chili. The pasta is tossed in a flavorful sauce made from mussel cooking liquid and fresh parsley.
- Difficulty
- medium
Ingredients
10 items- ReginettePasta shape, about 100g per person
- MusselsFresh mussels, cleaned
- AnchoviesAnchovy fillets (can substitute with sardines)
- ParsleyFresh parsley, stems for cooking and leaves for garnish
- 1 pcsChili Pepper(optional) — Whole chili, adjust to taste
- 1 cloveGarlicGarlic clove, whole or sliced
- 1 tspCapersCapers, drained
- Cherry TomatoesCherry tomatoes, halved
- Olive OilExtra virgin olive oil, for cooking and finishing
- Salt(optional) — To taste
Method
- Clean the mussels. Place them in a pan without adding oil or water. Add a few parsley stems, a whole chili pepper (optional), and a clove of garlic. Cover and cook over high heat until the mussels open. Remove from heat.
- Strain the mussel cooking liquid through a fine sieve; reserve.
- Shell most of the mussels, leaving some in the shell for garnish.
- Clean the anchovies: remove the head, then gently pull out the central bone with your finger. Set aside.
- Bring a large pot of salted water to a boil for the pasta.
- In a large skillet, heat a generous drizzle of olive oil over medium-high heat. Add the chili and garlic (whole or sliced). Add the capers and cook briefly.
- Add the cherry tomatoes, cut in half, and cook until they start to soften. Add a few spoonfuls of the reserved mussel liquid.
- Add the anchovy fillets to the pan and cook for 3-4 minutes, just until they are cooked through but not falling apart. Add a little more mussel liquid if needed.
- Meanwhile, cook the reginette pasta in the boiling water until al dente.
- Drain the pasta and add it to the skillet with the sauce. Add the mussels and some chopped parsley. Toss well, adding more mussel liquid to create a creamy sauce.
- Taste and adjust seasoning (the anchovies and mussel liquid may provide enough salt).
- Serve the pasta, garnishing with a drizzle of raw olive oil and fresh parsley.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
