May seem like a recipe the more complex and fancy, but is actually quite simple and nothing expensive. To the beginning of the conversation, I make it clear that the preference for mass without gluten in anything has relation with the fashionand yes for reasons purely economic and flavor. Today, the pasta gluten – free and there is a good variety in most supermarkets – they are no more expensive than the average traditional brands. In addition, the masses of gluten-free foods have a consistency that makes it easy to stay al dente and normally prevent the less skilled in the kitchen to make that pasta with how soft and gooey.
And for those who think that the mussel is an expensive ingredient, notice that 1/2kg costs no more than R$ 10 (Rio de Janeiro) and that can still be cheaper in the northeastern states.
That said, let's the recipe.
250g of mussels
1 tin of peeled tomatoes
Juice of 1 lemon
Garlic chips (+/- 5g)
1 coher dessert of garlic in folder
½ Cilantro sauce
1 tablespoon of tomato paste
100ml of tomato sauce
½ Liter of boiling water
Take the mussels – that should already be well washed and free of sand -, place in a colander of pasta and throw the boiling water on them, The idea is not to cook the musselsbut yes leave them softer. Let drain and reserve. In the bowl, mix a handful of garlic chips (the amount depends on the taste of each one. I use about 5g), garlic paste (1 teaspoon), a teaspoon (full) of lemon pepper, black pepper and salt (to taste). Mix well and add the juice of half a lemon. Place the mussels in this mixture, add the cilantro (cut very small) and let it sit for about 15 minutes. After that, put a drizzle of olive oil in a saucepan over low heat, add the mussels, stir for 1 or 2 minutes and place the peeled tomatoes, the tomato sauce and the tomato paste. Place a little more lemon juice, adjust the, turn off the heat and set aside.
In a pot with boiling water put the noodles to cook for approximately 8 minutes or until the dough is al dente (and not need to put salt or oil in the water of the cooking). When you are ready, place in colander and add to the sauce. Serve with a good parmesan cheese or pecorino.
Serves 2 people (eating well).