PACCHERI WITH POTATOES AND MUSSELS #shorts #asmr

@chefsebastianfitarau is going to prepare an amazing dish that will leave you a smile on your face! Let’s prepare pasta, potatoes and mussels!

INGREDIENTS (2 SERVINGS)
100g pasta
500g mussels
400g potatoes
40g tomato puree
1 shallot
1 fresh chili
1 clove of garlic
1 sprig of parsley
Extra virgin olive oil
Salt to taste
Hot water for cooking as needed

METHOD
Start by cleaning the mussels: wash them carefully under running water, remove the byssus and scrape away any impurities from the shell.
Fry the garlic and chili pepper for a few moments in a large pan drizzled with oil, stirring occasionally. After a few seconds, add the mussels to the pan.

Pour a ladleful of water and cover with a lid. After a few minutes your mussels will have opened, so turn off the heat, drain the mussels, filtering the cooking liquid. Then you can shell them.

Peel the potatoes, they are to be cut into 1 cm cubes. Peel and chop the shallot, brown it in a large non-stick pan drizzled with oil to taste. Stir occasionally so it doesn’t burn. After a few minutes add the potatoes. Cover them with the liquid from the mussels, cook over medium heat until the potatoes are soft. Add the tomato puree, mix.

Now it’s time for the pasta. Add hot water until it is covered, then you will add more if necessary during cooking. Salt and pepper to taste, cook for the time indicated on the pasta package. Also add the shelled mussels, the chopped parsley, mix and serve your pasta with potatoes and mussels.