SPAGHETTONI WITH MOZZARELLA FONDUE AND MUSSELS

This dish was born from an experiment and a risk I wanted to try… and luckily it yielded an excellent result that I decided to share with you.

• 200g fior di latte mozzarella
• 120 ml of fresh milk
• A teaspoon of rice starch
• 200 grams of cleaned mussels
• Lemon juice to taste
• Zest of half a lemon
• Salt
• Pepper
• Chili
• Extra virgin olive oil
• 260 g of Senatore Cappelli variety spaghetti

In a saucepan, toss the mussels with oil, chili pepper, pepper, and lemon juice. Strain the mussel water and set aside.

Meanwhile, cook the pasta in plenty of salted water until al dente, remembering to set aside a little for the final topping.

In a nonstick saucepan, bring the milk to a boil and pour in the mozzarella, previously diced. Add the cornstarch and stir until the fondue is the desired consistency.

Drain the pasta and add it to the mussel sauce. Finally, add the fondue, a drizzle of oil, and pepper, and serve. Finally, a generous grating of lemon zest and you're done.