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Pasta

  • Spaghetti 600 g
  • Olive oil 20 g
  • Salt 5 g

Tomato Sauce

  • Shallot, chopped 80 g
  • Garlic, chopped 50 g
  • Celery, diced 200 g
  • Carrots, diced 200 g
  • Lemon 1 pc
  • Olive oil 30 g
  • Clean Mussels 1 kg

Plating

  • Parmesan Cheese 20 g
  • English Parsley 5 g
  • Black Olive 100 g
  • Capers 10 g
  1. Pasta

    • Boil the paste Al dente in water with salt until 3/4 cooked.
  2. Tomato Sauce

    • Roast the garlic in the oven at 150ᵒC until the garlic is puffed and soft. Chop and keep aside.
    • Saute onion, celery and carrot in oilve oil.
    • Add chopped roasted garlic.
    • Add Knorr Tomato Italian Tomato Sauce and simmer for 5mins.
    • Season the sauce with salt and black pepper.
    • Bring the mussels into the sauce and boil until they are opening.
    • Squeeze some lime juice.
    • Mix with pasta and serve.
  3. Plating

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