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Pasta

  • Mezzanelli or Spaghetti 500 g

Sauce

  • Olive Oil 30 g
  • Shallots, finely chopped 80 g
  • Garlic Bulb 1 pc
  • Celery (small cubes) 200 g
  • Carrot (small cubes) 200 g
  • White Wine 100 ml
  • Lemon 1 pc
  • Salted Capers (rinse the capers in cold water)
  • Taggiasca Olives (small black olives)

Plating

  • Parmesan Cheese
  • Flat Parsley
  1. Pasta

    • Boil the pasta el dente in water with salt until 3/4 cooked.
    • Mix in some olive oil and let it cool down on a tray.
  2. Sauce

    • Roast the garlic in the oven at 150°C until puffed and soft.
    • Clean the roasted garlic, chop and keep aside.
    • Fry the onion, celery and carrot in olive oil.
    • Add the white wine and allow the alcohol to boil out.
    • Add 1 tablespoon of the chopped garlic.
    • Add Knorr Napoli Tomato Sauce and simmer for 5 minutes.
    • Season the sauce with salt and black pepper.
    • Add the mussels to the sauce and boil until they open.
    • Squeeze some lime juice into the sauce.
    • Mix with the pasta and serve.
  3. Plating

    • Spoon the pasta and mussels into a deep plate.
    • Decorate with the olives and capers.
    • Finish with parsley and grated parmesan cheese.
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