Spaghetti with Nieddittas tartare.

Spaghetti with Nieddittas tartare.

Recipe by Chef Gianluca Pino of the T-Hotel in Cagliari.

Serves 4.

  • 320 gr of guitar-cut egg spaghetti
  • 30 Nieddittas mussels
  • 200 gr broccoli


Open the mussels in a covered pan with a little water, without over-cooking, to keep them soft and juicy. Once cooked, cut the mussels into tartare-like cubes. Keep the cooking water aside for later use.

Boil the broccoli briefly in salted water and drain when it is still al dente. Allow to cool immediately in ice and water, after which blend with the addition of olive oil, the mussel cooking water and two leaves of basil. Season with salt and pepper.

Cook the spaghetti in a large pan of salted water: when it is cooked al dente, the spaghetti should be cooled immediately in ice and water, losing some of its flavour. Drain the spaghetti from the ice and water and toss it in the cream of broccoli and half of the mussels. Add olive oil and salt to taste.

Keep the pasta out of the fridge until ready to serve, make a nest in the centre of the spaghetti and arrange the remaining mussels. Season with hot olive oil flavoured with garlic and bay leaves.

Garnish with a fried mussel.




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