Bigoli Pasta with Melted Onions and Mussels (Bigoli in Salsa Veneziana con Cipolle e Cozze)

Bigoli Pasta with Melted Onions and Mussels (Bigoli in Salsa Veneziana con Cipolle e Cozze)

  • Preparation 15 min
  • Cooking 20 min
  • Servings 4
  • Sans noix
  • Sans lactose
  • Sans produits laitiers
  • Sans oeufs

Categories

Ingredients

    • 1 Spanish onion, chopped
    • ½ cup (125 ml) olive oil
    • ¼ cup (60 ml) white wine
    • 2 tbsp (30 ml) lemon juice
    • 8 anchovy fillets, chopped
    • 2 lb (900 g) mussels, cleaned
    • ¼ cup (10 g) flat-leaf parsley, finely chopped
    • ¾ lb (340 g) bigoli or spaghettoni

Preparation

Personal Note

To help you with this recipe

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