Paccheri, mussel sauce and Adamas Premium Oscietra
10 June 2026Ingredients for 4 people:
12 paccheri + a few extra in case any break
1kg of mussels
oil, pepper, salt
Adamas Premium Oscietra
We liked to think of this dish as a meeting of two flavours: the briny taste of the mussels and their cooking liquid, and the moderately salty flavour of the Premium Oscietra, as well as two textures: the velvety mussel sauce and the characteristic creaminess of the Oscietra. So we steamed the mussels in a covered pan, shelled them and blended them with oil and a little of the pasta cooking water, which we had started to boil in the meantime. We strained the sauce to make it even silkier. Once the paccheri were drained, we tossed them with the sauce while still cold and placed them – warm – on the plate. On top, a generous quenelle of Oscietra Imperial. Alongside, the finest mussels we had set aside.
Recipe by Stefano Caffarri
