Happy Easter Chowhounds!
I just got a new pasta machine (w00t) and bought some fresh mussels from the farmers market to make a olive oil based pasta pescatore (probably linguini or spaghetti, we'll see, my first time).
Anyway, before I ruin my first pasta, I was curious about some flavor combos. For example, I was thinking of making the pasta in a "cacio e pepe" (cheese and pepper) style with the mussels (and of course, the natural sauce they'd make), but I've always heard that fish and cheese are a no-go... does that apply with mussels too if I wanted to add pecorino or parmegiano?
And I'll probably throw in some roasted asparagus on top... any major flavor combo faux-paus?
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