Trenette With Mussels

Preparation:

Preparation: Open the mussels in a pan over high heat on a base of oil and large pieces of fresh garlic, lightly browned; separate the mussels from the broth. Reduce the broth in a small pan, with the addition of white wine. Cook the trenette in slightly salted water and, after having drained them, season them with the mussels and the concentrated broth. When serving, add a generous handful of chopped coriander leaves. Note: coriander leaves are a kind of parsley, but much more aromatic, with a pungent, penetrating and vaguely resinous flavour.