Ingredients
320 g Milano Spaghetti no. 12
7 medium-sized Nocerino DOP spring onions
8 green friariello chili peppers
40 mussels
30 g mullet bottarga (cured roe)
50 g extra virgin olive oil
2 basil leaves
1 sprig wild fennel
1 sprig thyme
1 sprig parsley
Pepper to taste
