pasta (shells) – 500 g
parmesan cheese grated – 1 cup + 1/2 cup (supply)
cream – 1 cup
butter – 1 tbsp. spoon of
olive oil – 3 tbsp. Spoon
yolk egg – 3 pcs.
tomatoes -. 3 pcs
onion purple, finely chopped – 1 clove
garlic, crushed – 2 cloves
basil chopped – 1 tbsp. spoon
rosemary chopped – 1 tbsp. spoon of
dry white wine – 1/2 cup
white pepper ground
Shellfish and boil in salted water and drain.
To prepare the sauce, cream and olive oil warm, put the onion, a little salt and fry until soft. Then add the garlic and fry for a few seconds, pour the wine and pepper and boil for 2 minutes. Egg yolks lightly beaten, mixed with cream, combine with onions and garlic, warm over low heat. Add grated cheese and mix thoroughly.
Tomatoes grind in a food processor to puree without bringing the state to enter into hot sauce, bring to a boil. Season with rosemary, basil and nutmeg, combine the sauce with the mussels, stir thoroughly, to pass on to a dish and serve with grated cheese.