Ziti tagliati lisci con cozze e seppioline

Ingredients

• 350 g ziti tagliati lisci dei Campi
• 1 kg mussels
• 2 small cleaned sepia (cuttlefish)
• 1-2 cloves garlic
• 1 cup of light beer
• Grated lemon peel
• Extra-virgin olive oil
• Salt
• Pepper

Instructions

Clean the mussels and the sepia and slice the sepia into thin strips. Place the garlic and a bit of olive oil, then the mussels in a large casserole. Cook together over high heat, allowing the mussels to open. Add the light beer and let cook for a few minutes without adding any salt. At the same time, cook the sliced sepia with another clove of garlic and the lemon peel in a separate pan.
Filter and clean the liquid from the mussels and set it aside. Add the sepia to the mussels. Cook the Gragnano pasta in plent of water (lightly salted) and drain when still very al dente. Finish off the pasta’s cooking by mixing them with the mussels and sepia, adding a few ladles of the mussels’ filtered cooking liquid. Complete the dish with freshly ground pepper and a last sprinkling of extra-virgin olive oil.

Difficulty Level: difficult Appreciation: Time for preparation: 60 minutes Cooking time: 15 min. Share: 4 persons