Fettuccine Marinara

Preparation:

Preparation: Peel and wash the spinach repeatedly, then cook them with only the water left over from washing and a handful of coarse salt. Drain them, let them cool a little, then squeeze them well and pass them through a sieve, collecting the puree in a bowl. Make a well of the flour on the work surface, break the eggs in the centre, add a pinch of salt and the spinach purée. Start by kneading delicately, then work vigorously and for a long time and make a loaf of dough that you will leave to rest for 30 minutes, covered with a damp cloth. Meanwhile scrub the mussels vigorously under running water with a sorghum brush. Prepare a finely chopped onion, carrot and celery, properly cleaned and washed if necessary, and place it in a saucepan together with the mussels and half the wine. Put the container on a lively flame: after a few moments the mussels will open spontaneously. Remove the saucepan from the flame, remove the molluscs from their shells (eliminating those with closed valves) and filter the cooking liquid. Peel, wash, squeeze the basil and parsley and chop them finely together with the peeled garlic. Place the minced meat in a pan with the oil and let it brown, then season with a pinch of salt and a pinch of pepper. At this point, add the mussel sauce and let it dry over high heat, finally adding the tomato sauce and the remaining white wine. Leave to cook for about 10 minutes, keeping the flame to a minimum. A few moments before removing the pan from the heat, add the shellfish. Now heat the water in a saucepan for cooking the pasta, add a handful of coarse salt and wait for it to boil. In the meantime, divide the loaf of dough into two parts and roll out with a rolling pin, on a floured surface, two thin sheets, wrap each one around itself and slice it into strips of about 1 cm. Then cook the tagliatelle in boiling water, drain them al dente, pour them into the bowl and season with the mussels and their sauce. Serve hot.