Tagliolini In Mussel Sauce

Preparation:

Preparation: Prepare the tagliolini by mixing the semolina with the lightly beaten egg whites and very little slightly salted water. Knead the dough vigorously for about 30 minutes, then roll it into a ball and leave it to rest, wrapped in a cloth, in the least cold part of the fridge. Stretch it into sheets and cut it just before putting it to cook. The rolling pin expert can do the work quickly by hand but the machine can be used without damage, at least to stretch the sheets and reduce them into tagliolini. The sheets must be 2-3 mm thick and about 20 cm long, so that the tagliolini are similar to bavette: thick and short. Peel the tomatoes, roughly chop them and cook them over low heat with the oil, 2 whole cloves of garlic, a bunch of parsley tied by the stems, a pinch of salt and one of saffron. Wash the mussels and open them keeping the molluscs and their water in a bowl. When the sauce, after simmering for about 1 hour, has thickened, remove the parsley and garlic and replace them with the mussels kept aside and with their water filtered through cheesecloth. Wait for the boiling to rise again and calculate another 5 minutes of cooking. Serve the tagliolini immediately, cooked in plenty of salted water and extracted as soon as they come to the surface. Let them stew for a few minutes, give them a final stir, sprinkle the surface with a spoonful of small parsley leaves and serve.