Italian pasta recipes: fregole with mussels

If you are on a diet, this delicious pasta recipe is not for you, but it’s so delicious that if I were you, I would give it a try it all the same.
But remember the fish must be absolutely fresh and if you can, use fregole instead of spaghetti.

I don’t know if you are acquainted with it, but fregole is an exquisite variety of pasta from Sardinia; made from semolina flour, it looks (and taste) a little bit like Couscous.

Here are the ingredients:400 g fregole; eggs; onions;; hammer fish fillet; dry tomatoes; prawns; mussels; pecorino cheese; parsley; marjoram; vegetable stock; lemon zest; oil and butter.
Preparation: in a large pan melt the butter and brown the chopped onions; then throw in the hammer fish cubes and add the oil.
Cook for a couple of minutes and then stir in fregole.
Next add the chopped dry tomatoes and gradually pour in the vegetable stock (keep stirring the mixture) In the meanwhile cook the mussels until the shells open.

When they are done, add the chopped prawns.

Next cook the eggs in a bain-marie, throw them in and then sprinkle with marjoram.
Stir in the pasta and add pecorino cheese and lemon zest.
Bon apppetit .
This recipe serves four.