- Fresh wake - 600 Grams
- Fresh mussels - 500 Grams
- Pasta (Cavatelli ko Orecchiette) - 150 Grams
- Dry farin giya - 50 milliliters
- Man zaitun - abubuwa 3. spoons
- Faski, cuta - 1 Kayan
- Tafarnuwa - 2 Hutu
- Rosemary, twig - 2 guda
- Chili Perch - 1 Kayan
- Salt, barkono baƙar fata - Don dandana
1. Kurkura da kuma fitar da mussels. Yi jifa da bude bude. Sanya mussels a cikin kwanon frying. Add tafarnuwa da ruwa kadan. Don ƙarewa kusan minti 5, don haka kofofin ƙananan za su bude. 2. Cire tafarnuwa. Ƙara zuwa mussels farin giya da yankakken faski. 3. Cire daga mussels na frying da sanyi. Saki harsashi. Wadannan mussels da ba a bude ba, sun watse. 4. Yau da man a cikin wani saucepan. Saka a can da barkono da rabi da albasa guda. Cire wake daga pods kuma toya a tafarnuwa barkono mai. Aikin barkono zai buƙaci a cire. 5. A cikin kwanon rufi tare da wake, zuba ruwa daga mussels kuma ƙara wani lita. Sprigs na Rosemary daura da kuma sanya a broth. Cook har sai wake ya tausasa. 6. Cire Rosemary da tafarnuwa daga broth. Dole ne a tsince da wake daga broth kuma a kawo shi cikin sauƙin har sai santsi. Puree sa a cikin miya. 7. Add da taliya zuwa miyan kuma dafa har sai an shirya. 8. Miya yana shirye. Yanzu ƙara mollusks, gishiri da barkono a can don dandana kuma bar shi daga for 5-10 minti.
Ayyuka: 4