Orecchiette Pasta with Mussels Recipe
A vibrant pasta recipe from Italian chef Lorenzo Cogo with mussels and a delicious and healthy watercress purée.
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Ingredients
- 320g of orecchiette
- 500g of watercress
- olive oil
- salt
- 1 bergamot, segmented
- 40 mussels, approximately 1kg
- 30ml of olive oil
- 1 garlic clove, finely chopped
- chilli powder
- parsley
- extra virgin olive oil
- salt flakes
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