Passatelli with Fish and Mussels
It’s hard to give up a plate of Parmigiano Reggiano Passatelli, even in summer. However, preparing them with the traditional method—in broth—isn’t exactly the most suitable choice. That is why we decided to give you a recipe that is much loved in Romagna: passatelli with fish and mussels.
In fact, you should know that passatelli are also excellent served dry and with the most diverse pairings, though it is with fish that they offer, with simplicity, great surprises. Want to start the preparation right away? Here is everything you need.
HOW TO PREPARE PASSATELLI WITH FISH AND MUSSELS
Ingredients for 4 people
- 2 packs of Pasta Fresca Rossi Parmigiano Reggiano Passatelli
- 300 g of monkfish
- 500 g of mussels
- 15 shrimps
- 2 garlic cloves
- Extra virgin olive oil
- Prezzemolo tritato
Preparation
- Let's start with the mussels. Clean them well under running water using a steel brush, remove the beard, and discard any that are open or broken. Place them in a pan over high heat, cover, and let them open. Then turn off the heat.
- Let's move on to the monkfish. Clean it well and cut it into small pieces, then sauté them in a pan for a few minutes with extra virgin olive oil, pepper, and a bit of parsley.
- Now for the shrimps. Wash them well under running water and clean them, removing the dark intestinal vein. Sauté them in a pan with a garlic clove and extra virgin olive oil.
- In the meantime, cook the passatelli following the instructions on the package, drain them, and pour them into the pan where you cooked the mussels. Mix and finally add the parsley, the mussels (some shelled and some still in their shells), the shrimps, and the monkfish. Finally, adjust with salt and pepper.