Casarecce "Marinara"

4 servings

40 minutes

Recipe from Fornetto restaurant.

Energy value per serving

• Calories: 386.5
• Proteins: 19.4g
• Fats: 14g
• Carbohydrates: 44.1g

Ingredients

• Casarecce pasta: 200 g
• Garlic: 5 g
• Olive oil: 30 ml
• Shallots: 15 g
• Chili pepper: 3 g
• Dry white wine: 70 ml
• Fish broth: 300 ml
• Mussels: 500 g
• Tomato sauce: 200 g
• Tomatoes: 300 g
• Basil: 10 g
• Parsley: 10 g
• Edamame beans: 70 g
• Sea salt: 3 g

Cooking steps

1. Sauté finely chopped garlic, chili pepper, and shallots in olive oil. Add mussels and heat for 3 minutes.

   Required ingredients:

   • Garlic: 5 g
   • Chili pepper: 3 g
   • Shallots: 15 g
   • Olive oil: 30 ml
   • Mussels: 500 g

2. Then add white wine and fish broth to the pan, cover with a lid, and cook for 4-5 minutes.

   Required ingredients:

   • Dry white wine: 70 ml
   • Fish broth: 300 ml

3. Clean half of the mussels from their shells. Add tomato sauce, herbs, and diced tomatoes. Season with salt and cook for another 2 minutes.

   Required ingredients:

   • Mussels: 500 g
   • Tomato sauce: 200 g
   • Tomatoes: 300 g
   • Basil: 10 g
   • Parsley: 10 g
   • Sea salt: 3 g

4. Then add the al dente cooked cavatappi pasta to the ingredients. Boil edamame beans in boiling water for 3 minutes and shell them. Add to the pasta. Mix well. Add olive oil and serve on a plate.

   Required ingredients:

   • Casarecce pasta: 200 g
   • Edamame beans: 70 g
   • Olive oil: 30 ml