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Preparing Pasta

  • Mezzanelli or Spaghetti 500.0 g

Preparing Tomato Sauce

  • Olive Oil 30.0 g
  • Shallot, finely chopped 80.0 g
  • Garlic Bulb 1.0 pc
  • Celery (small cubes) 200.0 g
  • Carrot (small cubes) 200.0 g
  • White Wine 100.0 ml
  • Lemon 1.0 pc
  • Salted Capers (rinse the capers in cold water)
  • Taggiasche Olives (small black olives)


  • Mussels (cleaned) 1.0 kg
  • Parmesan Cheese
  • Flat Parsley
  1. Preparing Pasta

    • Boil the pasta el dente in water with salt until 3/4th of the cooking time.
    • Mix with some olive oil and let it cool down on a tray.
  2. Preparing Tomato Sauce

    • Roast the garlic in the oven on 150 degrees Celsius until the garlic is puffed and soft.
    • Clean the roasted garlic, chop and keep aside.
    • Fry the onion, celery and carrot in olive oil.
    • Add the white wine and allow the alcohol boil out.
    • Add 1 table spoon of the chopped garlic.
    • Add the tomato pronto and simmer for 5 minutes.
    • Season the sauce with salt and black pepper.
    • Bring the mussels into the sauce and boil until they are opening.
    • Squeeze some lime juice.
    • Mix with the pasta and serve.
  3. Plating

    • Spoon the pasta and mussels in deep plate.
    • Decorate with the olives and capers.
    • Finish with parsley and grated parmesan cheese.