Description
Spaghetti alla malamocchina is a delicious very first course stemming from Malamocco, an ancient Venetian district situated in the main part of the Lido Island. A gastronomic specialized generally served on the event of the Banquet of the Madonna di Marina, which is defined by its extreme and welcoming aroma of the sea. Spaghetti alla malamocchina, skilled with a scrumptious tomato and mussel sauce (or rather, peoci), is an unmissable meal for those who like seafood food, extremely basic to prepare and perfect to serve even on unique celebrations. Do not miss out on the dish!
Active Ingredients
320 g of spaghetti;
500 g of tomato pulp;
15 kg of mussels;
2 garlic cloves;
1 lot of parsley; to taste additional virgin olive oil; salt and pepper to taste.
Guidelines
To prepare the malamocchina pasta, you require to clean up the mussels, removing the byssus and eliminating all the pollutants present on the shell with an abrasive sponge. Season a clove of garlic with a drizzle of additional virgin olive oil, then include the mussels, cover the pan with a cover and wait a couple of minutes for the molluscs to open. Drain pipes the mussels, shell them and keep them aside, then filter the sauce present in the pan and wait for preparing the sauce. Carefully slice a clove of garlic and the parsley, season them in a pan with additional virgin olive oil and include the tomato pulp. Season the sauce with salt and pepper, include the cooking juices of the shellfish and leave it to prepare over a low heat for roughly 25 minutes, including the mussels kept aside throughout the last 5 minutes. Prepare the spaghetti in plentiful salted boiling water, drain them al dente and season them with the tomato and mussel sauce. Garnish whatever with fresh sliced parsley and serve the spaghetti with malamocchina while still hot.
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