Chitarra Nero with Arrabbiata & Mussels

Serves 2 people

Ingredients:

2 portions fresh chitarra nero

3-4 tbsp arrabiatta sauce (add more/less if desired)

¼ cup pasta water (add 2 tbsp at a time then add more if needed)

6 fresh black mussels (optional)

Handful picked parsley

Extra virgin olive oil to finish

Freshly grated Parmigiano-Reggiano to finish (optional)

Salt and pepper to taste

Method:

Bring a pot of salted water to the boil. On a separate flame, heat arribbiata sauce on low until warm. Add pasta to water and give it a mix with a spoon to prevent sticking. Cook for approx. 1 minute. As the pasta cooks, scoop out ¼ cup of the pasta water, add to the sauce and increase heat to medium. Add mussels (if using) to the sauce and add a lid and give it a little shake. Add pasta to arribbiata with a few sprigs of freshly picked parsley. Cook for 1 minute, making sure to give it a gentle toss to fully coat the pasta. Add more pasta water if the sauce is too thick and taste the pasta and adjust seasoning as desired. Cook until mussels have opened fully (any mussels that aren’t open should be discarded).

Next, plate your pasta in a separate plate or bowl. Top with more fresh parsley, a drizzle of extra-virgin olive oil, and a grating of parmesan if desired. Enjoy! X