Mezze maniche pasta with friarielli and mussels


Leonardo Pellacani



Serve 6

In a pan add a drizzle of oil and a clove of garlic. Lightly brown and then add the mussels. When they are all open, add the Efriarielli and the semi-dry peppers, diced. Cook the pasta  in boiling salted water. Drain them al dente and toss in the freshly prepared sauce. Serve with cracked pink pepper.

Use gluten free pasta