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Apulian Cooking
Tubettini pasta with mussels An easy and delicious dish to make.

It’s for those who love the smell of tomato and the sea
by Dario Ersetti
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An inviting dish of “tubettini with mussels”. Photo by Dario Ersetti

      It is not a soup nor is it a pasta dish, as you can eat it with a fork or spoon. Though usually with a spoon.
      It is just one of many ways to flavor tomato sauce, which is the basis of this recipe. Instead of mussels, you could also use grouper.

      In Puglia, the pasta is often boiled separately and then added to the already cooked soup. By cooking these elements separately, you can better regulate the thickness and flavor of the soup, because the pasta starch remains in its own cooking pot and does not interfere with the soup. It is like pasta in broth.



The recipe


4 servings:


- 300 g tubettini pasta
- 1 kg of mussels
- 700 grams of tomato sauce
- 1 clove of garlic
- 50 cc of extra virgin olive oil
- a handful of parsley
- salt
- pepper

      Thoroughly clean the raw mussels, and while shucking them, preserve their fluid.

      In a saucepan, lightly brown the chopped garlic in oil, add the mussels without their liquid and the washed and chopped tomatoes, then add enough water to make a soup. Cook for about 15 minutes.

      Meanwhile cook the tubettini pasta in boiling salted water, drain and then add it to the soup, along with the shucked mussel fluid and salt, and let it cook for a few minutes over a high flame. Serve with a dash of pepper and a sprinkling of chopped parsley.

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