Cavatelli Con Le Cozze

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Pour the semolina flour onto a clean work surface and form a well in the center.

   Ca. 1 min.

2. 2

   Gradually add the warm water to the well, mixing with your fingers or a fork until a shaggy dough forms.

   Ca. 2 min.

3. 3

   Knead the dough for 8-10 minutes until it is smooth and elastic.

   Ca. 10 min.

   Kokkens note: The dough should not be sticky; add a tiny bit more flour if needed.

4. 4

   Cover the dough with a clean kitchen towel and let it rest at room temperature for 30 minutes.

   Ca. 30 min.

5. 5

   While the dough rests, prepare the mussels by scrubbing them clean and removing any beards.

   Ca. 10 min.

   Kokkens note: Discard any mussels that are open and do not close when tapped.

6. 6

   Divide the rested dough into four equal pieces.

   Ca. 1 min.

7. 7

   Roll each piece of dough into a thin rope, about 1 cm in diameter.

   Ca. 4 min.

8. 8

   Cut the ropes into small, 1.5 cm pieces.

   Ca. 3 min.

9. 9

   Using the tip of a butter knife or your thumb, press and drag each piece of dough across the work surface to create the cavatelli shape.

   Ca. 15 min.

   Kokkens note: The shape should resemble a small hot dog bun, with an indentation.

10. 10

    Dust the finished cavatelli lightly with semolina flour to prevent sticking and set aside.

    Ca. 1 min.

11. 11

    Heat the extra virgin olive oil in a large pot or deep skillet over medium heat.

    Ca. 1 min.

12. 12

    Add the sliced garlic and red pepper flakes (if using) and cook for 1-2 minutes until fragrant, being careful not to brown the garlic.

    Ca. 2 min.

13. 13

    Add the cherry tomatoes to the pot and cook for 5-7 minutes, stirring occasionally, until they begin to soften and burst.

    Ca. 7 min.

14. 14

    Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the pot.

    Ca. 2 min.

15. 15

    Add the cleaned mussels to the pot, cover tightly, and cook for 5-7 minutes, shaking the pot occasionally, until all the mussels have opened.

    Ca. 7 min.

    Kokkens note: Discard any mussels that do not open after cooking.

16. 16

    While the mussels cook, bring a large pot of salted water to a rolling boil.

    Ca. 5 min.

17. 17

    Add the cavatelli to the boiling water and cook for 3-5 minutes, or until al dente.

    Ca. 5 min.

    Kokkens note: Fresh pasta cooks much faster than dried pasta.

18. 18

    Remove the mussels from the pot and set aside, leaving the cooking liquid in the pot.

    Ca. 1 min.

19. 19

    Drain the cooked cavatelli, reserving about half a cup of the pasta cooking water.

    Ca. 1 min.

20. 20

    Add the drained cavatelli to the pot with the tomato and mussel cooking liquid.

    Ca. 1 min.

21. 21

    Return the mussels to the pot, along with the fresh parsley.

    Ca. 1 min.

22. 22

    Toss everything together, adding a splash of the reserved pasta water if the sauce seems too dry.

    Ca. 1 min.

    Kokkens note: The pasta water helps emulsify the sauce.

23. 23

    Season with salt and freshly ground black pepper to taste.

    Ca. 1 min.

24. 24

    Serve immediately.