Seafood Trofie Pasta
Ingredients
- 400 grams fresh trofie pasta
- 500 grams mussels
- 500 grams lupini
- 300 grams cherry tomatoes
- Extra virgin olive oil
- Garlic
- Parsley
- Salt and pepper
Preparation
Open the mussels and lupini in a pan with oil, garlic, and parsley.
Add the cherry tomatoes and let the seafood open.
Strain the liquid and keep it in the pan while shelling the seafood and set them aside.
Cook the trofie in salted water, drain al dente and toss in the seafood sauce.
Finish with fresh parsley and a drizzle of raw oil.
