Tagliolini With Mussels

Preparation:

Preparation: Carefully scrape the shells of the mussels, in order to remove the incrustations well. Open the mussels by levering between the shells with the blade of a knife, throw away the empty shells, remove the hairy tuft from those with fruit and arrange them on a plate. Once this is done, prepare the mixture that will be used to stuff the mussels. Place the crumbs of two stale bread rolls, which you will have soaked in cold water and then carefully squeezed, finely chopped, into a bowl. Add the two separately beaten eggs, three tablespoons of pecorino cheese, the finely chopped clove of garlic and parsley, half a teaspoon of fine salt, a grind of pepper. Mix the ingredients with a spoon to obtain a homogeneous mixture. Now using a teaspoon, divide and place this filling inside each valve, on the fruit. Place the mussels stuffed in this way gradually into a large frying pan, in which you will have heated four tablespoons of oil well, leaving them to brown for 5-6 minutes. At this point, also pour the tomato pulp into the pan; sprinkle with half a teaspoon of fine salt and a grind of pepper and cook over low heat, uncovered, for 20 minutes. In the meantime, put a pot with plenty of water on the fire. When you see that the tomato sauce in which the mussels are cooked has reached the right density, throw the egg tagliolini into the boiling water and boil them for 8-10 minutes. Drain them still al dente, transfer them to a large bowl, season them with the tomato sauce, mix with a large fork; finally arrange the stuffed mussels on the tagliolini and serve immediately.