Baking Philosopher: Organic Cappelini and Mussels

Alhamdulila I made a delicious seafood entrée with cappelini pasta, Patagonia mussels, lemon, garlic, turmeric, extra-virgin olive oil, and cherry tomatoes. The tin mussels were marinated in onion, lemon and garlic as well with a pinch of parsley.

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Okay so we have the capalini pasta here got a lemon some of these pagonia provision muscles got some uh garlic and then we got some of these cherry tomatoes it’s going to be a really simple yet flavorful pasta I just wanted to show you this minimalist ingredients so that you can get

Motivated okay so the capalini pasta is cooked we’re going to strain it okay now if you notice I’ve added some turmeric to this for color everything has condensed down into a nice sauce we don’t want it to be too condensed because we know that the pasta

Will absorb it okay just wanted to show you what it looks like and woo smells absolutely wonderful okay so it’s done I added some flour to thicken the sauce a bit and you can always add more ingredients as but I think this entree is more about the

Flavor of the pasta than the ingredients and the sauce there’s a lot of different styles of pasta but otherwise you can add and subtract as you like but don’t forget to add turmeric uh towards the end you could also make this a cream sauce if you wanted you could add heavy

Cream to it and a little bit of flour you could also use butter instead of olive oil but as it cools it’ll thicken if you notice here on the side super super super super seafoody and I’m very pleased with the way it came out hopefully you can try it

As well minimalist style but still very delicious Mas