Today will change the way you look at your kitchen. If you've never used the microwave to cook the pasta before, today you'll learn how to do it with an easy and tasty recipe that’s perfect for the summer. Potatoes and mussels come together as the ideal seasoning for orecchiette pasta. Cooking everything together in the microwave is the quickest and easiest way to enjoy a classic Italian meal!
So, browse the Photo Gallery to find out how to properly use the microwave to cook the pasta before heading to the tasty recipe here down!
The Recipe: Orecchiette with Potatoes and Mussels
Serves 4
Ingredients:
2 lbs mussels
12 oz orecchiette
20 oz new potatoes
2 garlic cloves, peeled and halved
Fennel
Dry white wine
Extra-virgin olive oil
Salt
Method:
Clean the mussels and place them in a casserole pan with 2 tbsp oil, garlic, 1 stalk of fresh fennel, 2 cups water, and 1/2 cup white wine. Then cover and cook over medium heat to open the mussels.
Filter the mussel cooking liquid and dilute it with water until you have about one quart of liquid. Shell half of the mussels.
Wash the potatoes and slice them without removing the skin.
Place the orecchiette pasta in a glass bowl and lightly coat with oil. Then add the sliced potatoes and the cooking water from the mussels. Seal the bowl with plastic wrap and pierce a hole on the top.
Microwave at maximum power for 2⁄3 of the cooking time indicated on the pasta package. Salt to taste, then plate the orecchiette and potatoes. Add the mussels and fennel to finish.
Article originally published on La Cucina Italiana print magazine #1