Pasta and pistachios

This week, impress your guests with two of the contemporary Italian dishes that Grainne O’Keefe and Hugh Higgins will be serving up in the House of Peroni, which opens from July 5 to 15 in Dublin city centre. See thehouseofperoni.com for details on how to book a table

Food fact Pistachios are high in phosphorous and beneficial for energy release and bone strengthening

Mussel tagliatelle

Ingredients, serves six

500g 00 flour

10g fine salt

4 whole eggs

4 egg yolks

20ml olive oil

1kg mussels

30ml white wine

5g thyme

3 cloves garlic

150ml stock

2 corn on the cob

20g pistachios, crushed

20g diced lardo

Knob of butter

Fresh parsley, chopped just before you serve

Method

1. To make the pasta, place the flour and salt into a bowl and make a well in the centre. ...