Seafood Farfalle

   400 g of Panzani Farfalle
• 1 liter of mussels
• 1 tablespoon of olive oil
• 1 lemon
• 100 g of peeled pink shrimps
• 6 tablespoons of fresh cream
• A few springs of fresh shives
• Pepper from the mill

Wash the mussels and fry them in olive oil over high heat. Remove them as soon as they open. Remove the flesh from the shells and place them in a bowl.

In a large pot of boiling salted water, cook the Farfalle to your liking.

Squeeze the lemon to extract the juice. Mix it with the mussels along with the prawns and fresh cream. Add pepper.

Drain the farfalle as soon as they are cooked and put them in a salad bowl. Add the contents of the bowl. Stir, sprinkle with chopped chives. Serve immediately.