Prep – finely chop green onion, parsley (separate leaves and stems), garlic (mince or slice thin), and thyme – get a block of prosciutto (end cut) and cut into thin strips – cut 1 lemon in half and char on stove (if gas) or grill – roll out 300 grams of pasta with mix of AP and semolina. Roughly 1 egg per 100grams
Cook – cook and render prosciutto fat on stove. Remove strips once fully cooked and fat rendered – in the same pan, cook garlic, black pepper and automatics until fragrant and garlic golden brown – add mussels to pot and pour in about 1/2 bottle of wine and cover until mussels open – once mussels are cooked and opened, remove from pot and separate meat from shell (optional) – lower heat and add in juice from charred lemon (removing seeds) and a tablespoon of miso (I used white) – while sauce is going, cook pasta for 2-3 min, reserving salted starchy pasta water
Assemble – once pasta is done cooking, mix pasta and sauce into single pan, adding pasta water as you create the sauce – add in crispy prosciutto when sauce has thickened and emulsified – when plating, I topped with lemon zest from charred lemon, parsley leaves and freshly cracked pepper
1 Comment
Prep
– finely chop green onion, parsley (separate leaves and stems), garlic (mince or slice thin), and thyme
– get a block of prosciutto (end cut) and cut into thin strips
– cut 1 lemon in half and char on stove (if gas) or grill
– roll out 300 grams of pasta with mix of AP and semolina. Roughly 1 egg per 100grams
Cook
– cook and render prosciutto fat on stove. Remove strips once fully cooked and fat rendered
– in the same pan, cook garlic, black pepper and automatics until fragrant and garlic golden brown
– add mussels to pot and pour in about 1/2 bottle of wine and cover until mussels open
– once mussels are cooked and opened, remove from pot and separate meat from shell (optional)
– lower heat and add in juice from charred lemon (removing seeds) and a tablespoon of miso (I used white)
– while sauce is going, cook pasta for 2-3 min, reserving salted starchy pasta water
Assemble
– once pasta is done cooking, mix pasta and sauce into single pan, adding pasta water as you create the sauce
– add in crispy prosciutto when sauce has thickened and emulsified
– when plating, I topped with lemon zest from charred lemon, parsley leaves and freshly cracked pepper