• 320 g Gnocchi Agnesi
• 1 kg of mussels
• 200 ml of white wine
• 4 garlic cloves
• 1 bunch parsley
• e.v.o. oil
• salt and pepper

Clean the mussels and quickly cook them in order to make them open and remove the muscle. Clean the garlic and cut into thin slices, brown in olive oil then add the mussels. Deglaze with white wine and, off the heat, add the chopped parsley. Meanwhile, cook the pasta, drain and toss quickly in the sauce. Serve adding a few leaves of parsley and pepper.

Serving: 4