Ingredients for 4 persons:
- 250 gr Spaghetti alla Chitarra Filotea
- 4 kg of Portonovo mussels
- An handful of parsley
- extra virgin olive oil
- 600 gr of chopped tomatoes
- 3 garlic cloves
- 1 whole red pepper
Clean the Portonovo mussels and boil them in 1 cm of water until they are open (about 5 minutes).
When the mussels are cooled, separate the clam shell by eliminating the part with whom the mussels attaches to the rock.
Then, filter the cooking water with a clean cloth and set it aside. The cooking water will allow you to give the sauce the typical taste of the sea.
Cut into small pieces 2/3 of mussels and put all them in a pan over low heat with oil, garlic and red pepper cut into pieces.
Add 1/2 cup of cooking water mussels already filtered, the tomatoes and season with salt (not much, the water from cooking the mussels is already tasty).
Cook for about 20 minutes, then add an handful of chopped parsley and cook for another 5 minutes.
Cook the Spaghetti alla Chitarra Filotea in plenty of salted boiling water for 2 minutes, drain the pasta and toss it in the pan for another minute in the pan with the mussels. Add cooking water if is necessary.
Serve adding a sprinkle of parsley and enjoy!