olive oil
fresh sage leaves
minced garlic
white wine
smoked mussels
heavy cream
pasta
Gorgonzola cheese
toasted pine nuts, garnish (optional)
sage, garnish (optional)
minced flat-leaf parsley, garnish (optional)
Heat olive oil with fresh sage leaves. Remove the leaves and lightly brown minced garlic in the oil. Add white wine to the garlic and reduce by half. To finish the sauce, add smoked mussels and heavy cream and bring it just to a boil. Toss cooked pasta with the sauce and crumbled Gorgonzola cheese and heat it until the cheese melts. The dish is garnished with toasted pine nuts, sage and minced flat-leaf parsley.
Adapted from a recipe by Chef Jamison Clark, Ciao Baby Cucina, Washington, DC