Pasta, Mussels and Lentils

Pasta, Mussels and Lentils
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A bit heavier primo piatto with the addition of mussels and lentils, which suggests following with a lighter secondo piatto.  Home made trofie would be a perfect pasta shape for this dish.


Pasta Cozze e Lenticchie

June 28, 2017
: 4
: Medium


  • 1 lb fresh pasta
  • 1 c Lentils
  • 1 1/4 lb mussels
  • 8 large cherry tomatoes
  • 1 Garlic clove
  • Extra virgin olive oil
  • 1 Parsley bunch
  • Salt
  • Pepper
  • Step 1 Cook the lentils in the classic way after soaking overnight, (with very finely chopped onion, carrot, and celery, adding garlic, cloves salt, pepper and bay leaves).
  • Step 2 Steam the mussels, remove from the shell and set aside with their liquid (check for detailed cooking instructions.)
  • Step 3 In a large frying pan, add olive oil and an unpeeled garlic clove, cherry tomatoes and lentils.  Cook until thoroughly warmed.  Add the shelled mussels and stir well. Cook the pasta in plenty of salted water (fresh home made pasta is best). Drain the pasta as soon as it is ready and add it to the frying pan, along with some mussel water.  Lastly, add a handful of chopped parsley and  fresh pepper.

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