Casarecce "Marinara"

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

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

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

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.