- Linaoa tse ncha - 600 Grams
- Li-fresh mussels - 500 Grams
- Pasta (Cavatelli kapa Orecchiette) - 150 Grams
- Veine e omileng e omileng - 50 milliliters
- Oli ea mohloaare - lisebelisoa tse 3. likhaba
- Parsley, mokotla - 1 Sekhahla
- Garlic - Litlhapi Tse 2
- Rosemary, lekala - likotoana tse peli
- Chili Perch - 1 Sekhahla
- Letsoai, pepere e ntšo - Ho latsoa
1. Hlatsoa 'me u hlophise li-mussels. Lahlela ka likheo tse bulehileng. Beha li-mussels ka pane e chesang. Eketsa konofolo le metsi a seng makae. Ho tima ka metsotso e 5, e le hore menyako ea li-mussels e bulehe. 2. Tlosa konofolo. Eketsa veine e tšoeu ea mussels le parsley e khethiloeng. 3. Tlosa ho tswa ho frying pan mussels le ho pholile. Lokolla shellfish. Li-mussels tseo tse sa kang tsa buloa, li lahliloe. 4. Chesa oli ka sekotlolo. Beha pepere ea halofo le khase e le 'ngoe ea konofolo. Tlosa linaoa ho tswa ho li-pods le Fry ka oli ea pepere oli. Joale pepere e tla lokela ho tlosoa. 5. Paneng le linaoa, tšollela metsi ho tswa ho metsi ebe o eketsa litha e le nngwe. Likokoana-hloko tsa rosemary li tlama 'me li kenya moro. Pheha ho fihlela linaoa li fokola. 6. Tlosa rosemary le konofolo ho moro. Likhooa li lokela ho nkoa ho tloha moro ebe li tlisoa ho blender ho fihlela e boreleli. Puree e kenngoa ka sopho. 7. Eketsa pasta ho sopho le ho pheha ho fihlela e se e loketse. 8. Sopho e se e loketse. Hona joale eketsa li-mollusks, letsoai le pepere moo ho latsoa 'me u li tlohelle ka metsotso e 5-10.
Litšebeletso: 4