Zuppa e Councesze: Soup with Mussels
Ingredients
- 1/2 cup/125 ml extra-virgin olive oil
- 2 cloves garlic, crushed
- 1 fresh chile pepper, chopped
- 2 pounds/1 kg fresh mussels, cleaned and debearded* (See Cook's Note)
- 1 cup/250 ml white wine
- Salt and freshly ground black pepper
- 1 onion, chopped
- 10 ounces/300 g butternut squash, peeled, seeded and cut into cubes
- 7 ounces/200 g ditalini pasta
- 2 cups/500 ml water
- 1/2 cup/125 ml Parmigiano cheese
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