ZUCCA E COZZE

Heat up 1/4 cup extra virgin olive oil in a deep saucepan. Add garlic, chili pepper and cook for a minute. Add mussels, wine, salt, pepper and stir together.

Cover with a lid, allowing the mussels to steam open. Cook until all mussels are fully opened. Discard any unopened mussels.

In another saucepan, heat up 1/4 cup of olive oil. Add onion, butternut squash, salt and black pepper. Cook for a few minutes. Then add pasta and mix together.

Add water and allow to cook for 15 minutes or until the squash is fork tender. To give the soup a creamier consistency, mash 1/2 the squash with the back of a fork.

While butternut squash and pasta is cooking, shell the mussels and place back into saucepan. Transfer the mussel soup to the butternut squash soup. Mix together and add parmigiano cheese.

*To clean fresh mussels, rinse under cold running water and rip off any beards. Discard any that do not close when tapped.