Main course
Black Spaghetti with Mussels in Pickled Sauce Made with Olive Oil
Main course
Black Spaghetti with Mussels in Pickled Sauce Made with Olive Oil
A fusion of a classic of Italian cuisine and a gift from our Galician coast. One that is incredibly easy to cook. Black spaghetti absorbs all the flavor from the pickled sauce made with olive oil by Palacio de Oriente. Try them!
Elaboration
Bring the water to a boil adding some salt, and cook the black spaghetti following the instructions on the package. They should be al dente.
While the pasta cooks, we will prepare the sauce. It is important to have it ready at the same time the black spaghetti is cooked, in order to create the dish straight away. Open the can of mussels and separate the pieces from the pickled sauce. Peel the cloves of garlic and sauté them in a pan at low heat, so they don’t get burnt. Afterwards, add the spring onions, finely chopped, and poach them. If you like spice, add some cayenne pepper. Lastly, add the pickled sauce and raise the heat to boil it down.
Dice the semi-cured goat-milk cheese and set it apart for later.
Once the black spaghetti is ready, drain and add a dash of oil. Don’t pour cold water onto the pasta: besides becoming soft, it would lose porosity and texture.
Serve the black spaghetti with mussels in soup plates. Pour the sauce made with the pickled broth at the base, then place the pasta. Afterwards, add the goat-milk cheese, at a ratio of three dice per mussel. Lastly, place the DOP Galicia mussels on top.
If you want to add some scent with a touch of freshness, finish off the dish with basil.
Ingredients
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