Pizzoccheri is a traditional Italian dish from the Valtellina region in Lombardy. It is made with buckwheat flour, which gives it a characteristic dark color and nutty flavor. Pizzoccheri is often served with a rich sauce made of cabbage, potatoes, and cheese. However, in this recipe, we will use and herbs to create a lighter and fresher version of this classic dish.

To start, you will need to prepare the pizzoccheri pasta. In a large mixing bowl, combine 1 cup of buckwheat flour, 1 cup of all-purpose flour, and a pinch of salt. Gradually add 1/2 cup of water and 2 tablespoons of olive oil, kneading the dough until it becomes smooth and elastic. Roll out the dough into thin sheets and cut them into short, flat strips.

Next, 2 pounds of fresh mussels and remove any beards or debris. In a large skillet, heat up 2 tablespoons of olive oil over medium heat. Add 2 cloves of garlic, minced, and sauté for a minute until fragrant. Add the mussels to the pan and stir well to coat them with the garlic and oil. Pour in 1/2 cup of white wine and cover the pan with a lid. Let the mussels steam for about 5 minutes or until they have opened up. Discard any mussels that remain closed.

When the mussels are done, leave them in the pan and remove the lid. Sprinkle 1/4 cup of chopped fresh parsley and 1/4 cup of chopped fresh basil over the mussels. Add a pinch of red pepper flakes and stir everything together. Turn off the heat and let the flavors meld together for a few minutes.

In a separate pot, bring a large pot of salted water to a boil. Add the pizzoccheri pasta and cook for about 5 minutes or until they are al dente. Drain the pasta and add it to the pan with the mussels. Toss everything together gently, making sure the pasta is well coated with the sauce.

Serve the pizzoccheri with mussels and herbs hot, garnished with a few leaves of fresh basil and extra chopped parsley. The combination of tender mussels, fragrant garlic, and herbs, and nutty pizzoccheri pasta is irresistible. Plus, this recipe is a great way to incorporate more seafood and fresh herbs into your diet.

If you want to make this dish even healthier, consider swapping out the all-purpose flour for whole wheat flour when making the pizzoccheri pasta. You can also use vegetable broth instead of wine if you prefer. Either way, this dish is sure to become a favorite in your household.

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