Tagliolini with mussels
In Paris's 9th arrondissement, Adami chef Alfredo Sartore serves dishes that reflect his experience, a mix of French and Italian cuisine, as in this pasta recipe.
This recipe by Alfredo Sartore, chef at Adami restaurant in Paris, is taken from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their own establishments in the last 18 months, and have shared their favorite recipes with us. Discover the ingredients and preparation steps to make it easy.
- Serves 2
- Preparationtime: 10 min
- Cooking time: 5 min
Ingredientsfor Alfredo Sartore 'stagliolini with mussels
- 200 g fresh tagliolini
For the wild garlic sauce
- 100 g wild garlic
- 1.5 tsp. white vinegar
- 1 slice sliced bread
- 1 tablespoon olive oil
For the mussels
- 200 g peeled mussels
- ½ tbsp. olive oil
- 1.5 tbsp. white vinegar
Steps for Alfredo Sartore 'stagliolini with mussels
- Bear's garlic sauce: Carefully wash the bear's garlic leaves. In a blender, mix the wild garlic with the white vinegar, crustless bread and olive oil until smooth. Strain the mixture through a chinois (fine sieve) to obtain a smooth sauce . Set aside.
- Tagliolini: Bring a large pot of salted water to the boil. Plunge the freshtagliolini into the boiling water and cook for 1 min or more, according to your taste and the package instructions. The tagliolini should remain al dente. drainandreserve some of thecooking water.
- Mussels: Heat the olive oil in a frying pan. Add the shelled mussels andcook for 1-2 min.Deglaze with whitevinegar . Mix and set aside.
- Finishing: Add the drainedtagliolini to the pan with the mussels. Pour the wild garlic sauce over the pasta and toss well to coat the tagliolini. Add a little pasta cooking water if necessary to achieve the desired consistency . Arrange the tagliolini and mussels on warm plates. Serve immediately.
If this recipe has whetted your appetite for Pieter Riedijk's cuisine , check out the Gault&Millau review of Adami.
This article is taken from 109, Le Sang Neuf de la gastronomie française. Find this special issue on newsstands or in our online store
