Gragnano, next door to Naples, that's where the dry pasta made with durum flour originated.
Pasta makers were drying their pasta on the main street to capture the mountain breeze mixed with sea air back.
-serves 4 people-
1 pound Calamari Pasta from Gragnano
2 pounds mussels
12 cherry tomatoes
12 garlic cloves
4 Tbsp extra virgin olive oil
1 Tbsp dried mustard seeds
parsley to garnish
Heat a large pot of salted water to boiling on high.
Caramelise the garlic cloves in a non-stick pan. When golden add the cherry tomatoes. Cook high heat for 5 minutes.
In a metal pot steam the mussels covered with a lead. Clean the mussels from the shells keeping 12 entire to serve. Filter the mussels broth and keep it aside.
Cook the pasta in the boiling water and cook it al dente, still firm to the bite and drain.
I cook it half of the time it shows on the pasta box!
Pour the pasta in the tomatoes pan, sauté 1 minute. Add a little mussels broth to make the pasta to release a little starch. Sauté another 2 minutes, add the clean mussels and wisk.
Garnish with mussels in the shells, mustard seeds and entire parsley leaves.