Spaghetti Alla Nerano
From Chef Rosario:
“Spring is here and summer is just around the corner. A true sign of the season is that farmers’ markets are back! This month I will take you to a region that perfectly embodies summery weather: Campania. This region is home to beautiful places like the Amalfi coast, the Gulf of Naples, and the island of Capri. But Campania (and more specifically Gragnano, near Naples) is also the (alleged) birthplace of extruded pasta such as spaghetti, rigatoni, etc.
Why not buy some quality spaghetti and make the local staple “Spaghetti alla Nerano?”
Nerano is the name of a dreamy small town on the Sorrento peninsula. This recipe is said to have originated in a local restaurant. The cheese used in the original recipe is called “Provolone del Monaco” but I found that a good caciocavallo was perfect with its buttery texture and mild aroma.”
MALLOREDDUS CON LE COZZE
Ingredients
- 8 oz Malloreddus
For the mussels:
- 2 lbs Fresh mussels
- 1 Bay leaf
- Parsley stems
- 1/2 cup White wine
- 1 Garlic clove smashed
- 1 Large scallion white bulb only
- A generous pinch of saffron threads
For the sauce:
- 1/4 cup Olive oil extra virgin
- 2 Garlic cloves chopped
- 1 Hot chili pepper to taste
- 1 cup Cherry tomatoes sliced in half
- 1 Large scallion green only, thinly sliced
- A few Italian parsley leaves chopped
Instructions
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Soak mussels in iced salted water and let them rest for an hour or so. Wash and clean mussels by removing their“beards.” Discard any broken or damaged shells as demonstrated in the video.
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Place bay leaf, parsley stems, garlic,scallion bulb, saffron and wine in a pot large enough to fit the mussels. Bring to a simmer on medium heat, add mussels, and cover.Cook five to ten minutes or until mussel shells start to open. Remove mussels from pot as they open and discard any that remain shut. Set aside.
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Remove most mussels from shells, leaving some intact to be used as a garnish. Reserve all the broth to be added to the sauce after straining.Bring a large pot of water to boil. Once water has reached a boil, add salt and pasta, and cook according to package directions.
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Heat oil in a large skillet, add garlic and cook for a minute until golden. Add tomatoes and bring to a simmer. Add salt and chili pepper to taste. Strain the mussel broth and add to sauce; there should be atleast one cup of broth.
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Once pasta is cooked, add to sauce along with mussels and simmer for a minute or two until all flavors are incorporated and the sauce has a creamy consistency. Add sliced scallions and parsley.Mix thoroughly, transfer to a serving platter and arrange a few mussels in the shell on top.
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Buon appetito and SHARE THE PASTA!
