While you can of course use whatever pasta shape you like, I think the traditionalists have a good case that orecchiette works well here. I do think that mixing this up a bit with broccoli rabe — leafier and more bitter than regular broccoli — is a good idea....
This is one of those dishes that’s ubiquitous and still manages to raise the hackles of purists. I would argue that the purity tests around the ragù alla bolognese are unfounded....
There’s a case to be made for making this as the recipe suggests, with actual live mussels in the shell. It’s more work, but the oceanic flavor of the fresh mussels adds an undeniable complexity to the pasta....