Orechiette with rucola e Cozze all'italiamann

Ingredients for 4 servings:

• 2 kg mussels
• 3 cans of tomatoes, chopped
• ½ bunch basil
• 3 cloves garlic, finely chopped
• 800 g arugula, washed
• 500 g pasta (orecchiette)
• some salt and pepper
• chili
• some olive oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

First, make the tomato sauce. Heat olive oil in a large pan or saucepan, then sauté the garlic. Deglaze with the tomatoes and season the sauce lightly. Let it simmer for a good hour. In the meantime, steam the mussels in a large pan until they open. Remove the mussel meat from the shells and set aside. Add it to the sauce about 10 minutes before the end of cooking. Season the sauce to taste, and the sauce is ready. About 20 minutes before the sauce is ready, bring a large pot of water to a boil for the pasta. Cook the pasta according to the package instructions. Add the arugula to the pasta for the last 5 minutes before the pasta is ready (make sure the pot is big enough). When the pasta is cooked, drain it, divide it between plates, pour the sauce over it and serve.