CAVATELLI WITH MUSSELS AND PEPPERS (CAVATELLI COZZE E PEPERONI)

Immagine tratta da puglialapuglia.it

Here is a recipe from the taste of the sea.
This is a perfect dish to be enjoyed for a family lunch or dinner with friends.
We like good fish, here in the south is much appreciated in my area mussels, squid, octopus, are delicacies to eat raw.


Ingredients


11,2 oz. (320g) cavatelli
1 kg of mussels
2 peppers
7, 05 oz. (200gr) tomatoes
basil
A clove of garlic
Half a glass of white wine
olive oil, salt and pepper

Roast the peppers in the oven, remove the peel and seeds and cut into strips.
Clean the mussels with a sponge and rinse.
Heat a skillet on the stove with oil and garlic, add the mussels and white wine, cover and cook until the shells open.
Remove from heat, remove the shells, set aside the mussels and strain the cooking liquid
In a saucepan cook the mussels with the filtered liquid, peppers, cherry tomatoes cut in half and two leaves of chopped basil.
Cook the cavatelli pasta in salted water, drain and toss with the sauce of mussels and peppers.
If you like, add a pinch of pepper or red pepper and garnish with a basil leaf.
 The cavatelli can be replaced with any other pasta, preferably of small size