Cavatelli con le cozze
Cavatelli con le cozze is a traditional dish from Lower Molise that celebrates the treasures of the Adriatic Sea. Fresh semolina pasta, hand-worked to perfection, pairs beautifully with mussels from Termoli, carefully selected and cooked with fresh cherry tomatoes and parsley. An authentic expression of Molisan coastal cuisine, where the simplicity of ingredients reveals the quality and genuine character of the region.
Preparation
- 1
Clean the mussels under cold running water, removing any sand and beards. Discard any that don't close when pressed.
- 2
In a wide pan, sauté one crushed garlic clove with a drizzle of oil, then add the mussels and let them open over medium-high heat for about 10 minutes. Strain the cooking liquid and set aside, shelling the mussels.
- 3
In the same pan, soften the remaining garlic with oil, then add the halved cherry tomatoes and let them cook gently for 15 minutes.
- 4
Add the shelled mussels to the tomato sauce, adjust seasoning with salt and pepper. If the sauce seems too dry, add a little of the filtered cooking liquid.
- 5
Cook the cavatelli in plenty of salted water according to the package instructions, then drain al dente.
- 6
Transfer the pasta to the pan with the mussels, tossing gently for 2-3 minutes over low heat, allowing the flavors to meld together.
- 7
Plate and garnish with freshly chopped parsley and a light drizzle of extra virgin olive oil before serving.
Chef's Tips
Mussels from Termoli are ideal for this dish for their sweet and delicate flavor. Do not rinse the mussels after opening to preserve their precious liquid. Add fresh parsley at the last moment to maintain its aroma and vibrant color.