‘STRONCATURA’ PASTA WITH STRAIT SEA BREEZE AROMA OF BERGAMOT
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Preparation

Cut the tomatoes into slices, put them in a pan with extra virgin olive oil until they soften slightly. Then add the mussels and swordfish chunks. After boiling the pasta in salted water, pour into the pan and toss adding the juice of bergamot and its skin cut into julienne. If you wish, add parsley and chili. Serve the pasta hot.