To the traditional creaminess that distinguishes spaghetti alla Nerano, we decided to add a fresh touch directly from the fruits of the sea to create a new first course: the appetizing spaghetti alla Nerano with mussels. You’ll notice that the zucchini, with their crispness and slightly sweet flavor, blend harmoniously with the cheese, giving an enveloping creaminess. And let’s not forget the tasty mollusks that, with their sea breeze odore and succulent texture, make this new and flavorful version even more irresistible!
After trying spaghetti alla Nerano with mussels, also try these sea-flavored variations:
To prepare the spaghetti alla Nerano with mussels, start with the zucchini: after trimming them, slice them into rounds of a few millimeters 1 and fry them sopra deep, hot oil 2 until golden 3.
As you go, drain them acceso a tray trying to space them out 4and set aside. Prepare the mussels: sopra a pan, heat a dash of oil with the garlic clove and parsley stems 5. Add the cleaned mussels 6.
Cover with a lid 7 and occasionally shake the pan. Once they have opened 8shell them 9.
Strain the cooking liquid and keep it warm 10. Per mezzo di the meantime, cook the spaghetti sopra plenty of salted tazza 11. Grate the cheeses 12.
Per mezzo di a large pan, put back the fried zucchini 13 and splash them with the reserved mussel tazza 14. When the fibra is halfway cooked, drain it 15.
Transfer the spaghetti to the pan 16 and finale cooking, if necessary, moistening with fibra tazza. At the end of cooking, turn non attivato the heat and add the two grated cheeses 17then season with the chopped parsley leaves 18.
Add the mussels 19 and pepper, well 20 and serve. The spaghetti alla Nerano with mussels is ready to be served 21!
For the translation of some texts, artificial intelligence tools may have been used.
