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Ingredients for 4 people
  • 12 oz PGI Gragnano Farfalle
  • 21 oz Mussels
  • 1 sachet Saffron
  • 1 Clove of garlic
  • to taste Parsley
  • to taste EVO oil
  • to taste Salt


  1. In a pan, brown the minced garlic with the oil. Add the mussels, a sprinkling of chopped parsley and saffron. Cover with a lid and leave to cook. Once the mussels have been opened, shell them.

  2. Put the PGI Gragnano Farfalle in abundant salted water, drain them al dente and pour them into the pan with the mussels. Mix everything together and arrange on a serving dish, garnished with a sprig of parsley.


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