FETTUCCINE WITH BROAD BEANS AND MUSSELS

PREPARATION - pasta and sauce

Roll out the dough with Marcato Pasta Machine. For fettucine set the thickness adjustment knob to number 6.

Soak the mussels in cold water for an hour. Clean the shells with a stiff brush to remove any residue and strip off the filaments between the valves; rinse repeatedly in cold water.

Heat a little extra-virgin olive oil in a casserole, then add the clove of garlic, a few basil leaves, half of the chopped parsley, the white wine and the mussels. Cover and cook over medium heat. Remove from heat as soon as the shells begin to open. Eliminate any Mussels that remained closed and allow to cool.

Blanch the broad beans from 2-3 minutes in abundant boiling salted water. Drain the beans, reserving the water (it will be re-used later to cook the pasta). Plunge the beans in cold water to stop the cooking process and maintain their bright green color. Drain again and reserve.

Shell the mussels. Heat a little extra-virgin olive oil in a frying pan; add the mussels, a few basil leaves and the remaining chopped parsley. Add a little of the reserved cooking water and the broad beans. Season with salt and pepper to taste.

Cook the fettuccine in the water used to cook the broad beans, drain and quickly toss with the prepared sauce.