Barilla’s Chef Manager Lorenzo Boni is serving the Orecchiette with Rapini, Mussels and Pecorino Romano Cheese at this year’s Food Network New York City Wine & Food Festival Grand Tasting event which takes place both on Saturday, 10/18 and Sunday, 10/19.

Barilla® Collezione Orecchiette with Rapini, Mussels and Pecorino Romano Cheese

                     Prep Time: 15 minutes                     

Cook Time: 20 minutes Ingredients

                        1  box Barilla® Collezione Orecchiette

                           25 mussels, shelled and cooked, liquid reserved

½     cup dry white wine

        5    tablespoons extra virgin olive oil

                      1 clove garlic, peeled and sliced thin

                         ½     bunch rapini, boiled and roughly chopped

         ½  cup Pecorino Romano cheese, grated

to taste  red pepper flakes

to taste  salt 

Preparation for the Mussels

COMBINE the mussels and the white wine in a large sauce pan and cover with a clear lid. COOK over medium heat until they open. DISCARD any mussels that do not open.

Preparation

BRING a large pot of water to a boil; season with salt and cook the pasta according to package directions. SAUTE the garlic with olive oil and red pepper in a medium skillet over medium heat; when it begins to turn slightly yellow, add the rapini and sauté well. ADD the mussels and the reserved liquid and bring to a boil. DRAIN the pasta  and stir with the sauce mixture. TOP with the Pecorino Romano cheese before serving.