Il Cucinologo
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Pasta with Zucchini, Mussels, and Pecorino

17/11/2023

Pasta with zucchini, mussels, and pecorino is a dish that blends the flavors of the sea with those of the land in an excellent way. The pecorino, with its bold taste, completes the aromatic profile of the dish. Here’s how to prepare it:

Ingredients

  • 320 g of pasta (linguine or spaghetti work well)
  • 1 kg of fresh mussels
  • 2 medium zucchini
  • 100 g of grated pecorino
  • 2 garlic cloves
  • Fresh parsley to taste (quanto basta)
  • Extra virgin olive oil
  • Salt to taste
  • Black pepper to taste
  • 1 glass of dry white wine

Preparation

  1. Start by cleaning the mussels. Scrape the shells thoroughly, remove the byssus (the fibers that anchor them), and rinse them under running water. Then place them in a wide pan with a drizzle of oil and a peeled garlic clove and let them open over high heat, covered with a lid. Once opened, shell most of the mussels, keeping a few in their shells for the final presentation. Strain the released liquid and set it aside.

  2. Cut the zucchini into cubes or thin rounds, depending on your preference. In a large pan, sauté the other garlic clove in extra virgin olive oil, then add the zucchini. Cook until they become tender.

  3. Add the shelled mussels to the zucchini and deglaze with the white wine, allowing the alcohol to evaporate. Then add a few ladles of the strained mussel liquid to further flavor the sauce.

  4. Meanwhile, cook the pasta in plenty of salted water, following the cooking times indicated on the package to achieve al dente pasta.

  5. Drain the pasta and transfer it to the pan with the zucchini and mussels, tossing everything for a few minutes so the flavors combine well.

  6. Adjust salt and pepper and add the grated pecorino, mixing thoroughly.

  7. Plate, decorating with the mussels in their shells and dusting with finely chopped fresh parsley.

Serve immediately, so the pasta is hot and the melted pecorino gently coats the other ingredients.

Trivia

Pecorino is a cheese that can have various degrees of aging. For this dish, you can opt for a pecorino that is not too aged, which will melt better with the other ingredients without overpowering their flavors.