DAY RECIPE : SPAGHETTI WITH

OLBIA’S MUSSELS

Olbia’s mussels historyIt is a story that has deep roots that links the mussels to the city of Olbia. It is the story of a tradition passed from “father to son” come up to the present day. It all began in 1920 when some ‘’continental’’ entrepreneurs, almost casually, discovered that in the Gulf of Olbia there were the climatic and environmental conditions necessary for the breeding of the mussels. So the first plant mussel, was settled beginning what would have become one of the most important economic activities in this area called Gallura.

1 Kg of Olbia’s mussels

400 g of spaghetti

4 spoons of extra virgin olive oil

1 clove of garlic

Some parsley and salt

INGREDIENTS FOR FOUR PEOPLE

PROCEDURE

Put the mussels in a pan with whole nuts, after being well washed, and let go a low heat. In another pan preferably non-stick, put extra virgin olive oil (usually a spoon for person) and the clove of garlic. After that starts to warm up well throw in the mussels previously shells with their water that we put aside, regolatevi based on the amount of the latter if put all or only a part. In another pot put to cook the pasta. Halfway through cooking, remove it and pour it into the sauce with mussels in the meantime continues to cook (have cooked up to 10 min.) and then finish cooking the pasta in the sauce thus obtained. Turn off everything, the dough should still be al dente and sprinkle with parsley raw you have well cut, cover with a lid so that the flavors mingle and form one with the dough and let it rest for 5 min.

PASTA MUSSELS EXTRA VIRGIN OLIVE OIL

GARLIC PARSLEY

Grams 100g 100g 12g 8g 5g

Energy (kcal) 350 84 107,88 3,82 1

Edible Part 100% 32% 100% 75% 80%

Carbohydrates 72g 3,4g 0g 0,672g tr

Protein 12,1g 11,7g 0g 0,07g 0,185g

Fat 1,5g 2,7g 12g 0,048g 4,36g

Fibers 2,50g 0g 0g 0,248g 0,25g