INGREDIENTS FOR 4 SERVINGS:
– 1 250 g Cubotto or bag of Allemandi egg tagliatelle
– 1 kg of whole broad beans
– 1kg of fresh mussels
– 100 g of fresh ricotta cheese
– 6 tbs. of extra virgin olive oil
– 1 clove of garlic
– ½ glass of white wine
– Black pepper
– 2 tbs of chopped parsley
– 2 pinches of saffron
– Salt to taste
Clean the mussels eliminating all impurities from the surface and those who are open. Wash them with water and keep them a few minutes aside.
Clean the broad beans and bring to a boil a lot of water in a pot. When it is boiling, add a little bit of salt and cook the broad beans for about 5 minutes. Drain them, peel them and keep them and some cooking water aside.
Meanwhile, put on the heat a large pot with a lot of water and bring it to a boil.
In a pan, pour 3 tablespoons of olive oil and put the garlic clove, when it is warm add the mussels. Turn the heat to high and add the white wine. Let evaporate the alcohol for 5 minutes always at high heat, add abundant black pepper, cover and let cook another 5 minutes a high heat.
When mussels are open, turn off the heat and take off the shells to almost all of them. Throw away those that did not open. Keep them aside with their liquid.
Blend the broad beans with a couple of tablespoons of oil and some cooking water, if necessary, in order to obtain a cream that is not too liquid.
Salt water a little bit and throw the tagliatelle.
Meanwhile, put the mussels and ½ glass of their liquid per person (you can add some more at the end, if you see that pasta is too dry) and bring to a boil. After 3 minutes that tagliatelle are cooking, drain them and toss them in the pan with mussels, add the parsley and the saffron, that you have previously diluted with some mussels liquid. Sautee for about 2 minutes a medium heat and at the very end add a tablespoon of oil.
Turn off the head and serve in the plates spreading 1 and a half tablespoon of broad beans puree on the bottom of the plate, put pasta and mussels over it and complete with 1 teaspoon of ricotta cheese.