PASTA RIBBONS WITH MUSSELS, TUNA EGGS AND MARJORAM

INGREDIENTS FOR 4 PEOPLE AT 100% (Net Quantity): 

320g. "Papardelle"
5g Fresh marjoram
20g. Tuna eggs
300:g. Mussels
60g. Fish stock
6 cl. Extra virgin olive oil
5 cl. White wineSalt300g.
Ribbons of hard semolina

PREPARATION

Fry the mussels with a clove of garlic and the white wine in a frying pan. Clean the mussels and leave them in their cooking stock. Lightly fry two cloves of garlic in extra virgin olive oil, remove once golden and add the mussels with the fish stock. Add the cooked pasta "al dente", and fry it with the marjoram. Serve onto the plates and add the cut eggs and a little bit of fresh marjoram then finish the preparation with a dash of olive oil.