Ingredients for 4 people
- 440 g of Armando spaghetti
- 1000 g of black cabbage
- 1000 g of mussels
- 4 lime
- 2 cloves of garlic
- Salt
- Extra virgin olive oil
To begin, clean the cavolo nero, then cut off the lower ends and remove the central rib. Then cook it in a pot and, once ready, blend it with a little of its cooking water.
At this point, clean the mussels and then place them in a pan with a drizzle of extra virgin olive oil and the garlic clove, and cook over low heat until they open.
Cook the Armando spaghettoni in plenty of lightly salted boiling water for about 5 minutes, then finish cooking in the pan with the cavolo nero cream. Add the mussels and grate a little lime zest to finish the dish.
Enjoy your meal!
