Ear-shaped pasta with broccoli and mussels

Ear-shaped pasta with broccoli and mussels

Orecchiette baresi con broccoli e cozze

By
From
Simple Cooking
Serves
4-6
Photographer
Alastair Hendy

This is a typical Pugliese coastal dish, from Bari, which was originally accompanied by what is known as cime di rape, or rape tops. These are not generally available outside Italy, and the easiest alternative is little tips of broccoli (the Calabrese type) or purple sprouting broccoli. Instead of orrechiette you could try this recipe with gnocchetti sardi or penne.

Ingredients

Quantity Ingredient
350g orecchiette pugliesi
salt and pepper

Sauce

Quantity Ingredient
300g small broccoli florets
6 tablespoons olive oil
2 garlic cloves, peeled and finely sliced
1 small chilli, chopped
200g cherry tomatoes, halved
800g mussels, cleaned

Method

  1. For the sauce, boil the florets in salted water until al dente, about 8–9 minutes. Drain.
  2. Using a large frying pan with a lid, add the olive oil, garlic, chilli and tomatoes. Fry briefly, until the garlic has softened, then add the mussels and cover with the lid. Continue to cook until the mussels have opened, about 10 minutes. Discard any that have not opened, and most of the shells, saving the mussel meat in the sauce.
  3. Add the cooked broccoli florets and heat up to allow the broccoli to absorb the flavours.
  4. Cook the pasta in plenty of boiling salted water until al dente, about 10–12 minutes. Drain well and mix with the sauce. Season with a little salt and lots of pepper and serve in deep plates.
Tags:
Simple Cooking
Antonio
Carluccio
Carlucio
simple
easy
fast
quick
weeknight
midweek
mid-week
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