Eastington@Paddington

from Pasta: Recipes from the Kitchen of the American Academy in Rome: Rome Sustainable Food Project by Christopher Boswell (p45)

This is a variation of the classic Roman Pasta all’Amatriciana with mussels taking the place of guanciale and the cherry tomatoes in place of tomato sauce.

Garlic infused EVOO on low heat. (This took the longest time to get the garlic “golden” before discarding the garlic).

Then add mussels on high heat.

Then white wine (I used an Italian Pinot Gri). At the high temperature the wine bubbled all around and in the mussels, cooking them perfectly

Then remove the mussels and reduce the liquid (which will be quite salty from the mussel juice).

Cook pasta. Apparently the salt should only be added after the water has reached a rolling boil. I used this pasta (very good).

Turn off the heat and add cherry tomatoes, parsley, chilli flakes, until pasta is about 2 minutes before al dente.

Then finish cooking the pasta in the sauce adding some pasta water.

Plate up and serve with plenty of Pecorino

Delicious!