For the series of creamy first courses, here is a delicious suggestion: pasta with potatoes and mussels. Have you tried pasta ...

6 minutes before the pasta is ready, open the pouches of mussels and pour the entire contents into the pan of tomato sauce. Raise the heat to high, cover the pan with a lid, and allow the mussels ...

Return the shelled mussels to the sauce. Meanwhile, cook the pasta in a large pan of boiling water for 2-3 minutes, or until al dente. Drain the pasta, reserving a little of the pasta water.

Discard any closed mussels. 4 Add the tomatoes to the mussels in the pan and cook for 4-5 minutes until the sauce thickens. 5 In a large saucepan of salted boiling water, cook the pasta according to ...

Let the mussels steam for around 4-5 minutes ... and then take off the heat and toss everything together along with the pasta. Serve between two bowls. While you wash and scrub the mussels ...

To get the al dente perfect bite, cook the pasta 1 minute less then instructed ... Salt 0.6g Wash the clams and mussels under cold water, discard broken ones and any that do not close when tapped ...

Lidia makes linguine with clams and broccoli; bruschetta three ways: with mackerel and burrata, anchovy and butter, and broccolini di rape and burrata; and mussels with farro, canellini and chickpeas.