Linguine with Tomato Mussel Sauce
This recipe makes 6 servings
|Per each of 6 servings: about||-|
|total fat||5 g|
|sat. fat||1 g|
- Portion size: 4 to 6
Mussels steam in about five minutes and are an excellent choice for a quick supper. You can often buy them (scrubbed clean with the beards mostly removed) in 2-lb (1 kg) bags in the fish section of the supermarket.
- 1 tbsp 1tbspextra-virgin olive oil
- 3 3cloves garlic, minced
- 1/2 tsp 1/2tspsalt
- 1/4 tsp 1/4tsphot pepper flakes
- 1/4 tsp 1/4tsppepper
- 1 1can tomatoes (with juice), (28 oz/796 mL)
- 1/3 cup 1/3cupwhite wine or vegetable stock
- 2 lb 2lbmusselmussels
- 1 lb 1lblinguine
- 1/4 cup 1/4cupchopped fresh parsley
In large shallow Dutch oven, heat oil over medium heat; cook garlic, salt, hot pepper flakes and pepper until fragrant, about 30 seconds. Add tomatoes and wine, breaking up tomatoes with spoon; bring to boil. Reduce heat and simmer until spoon scraped across bottom of pan leaves gap that fills in slowly, about 20 minutes.
Meanwhile, rinse mussels and remove any beards; discard any mussels that do not close when tapped. Add mussels to pan; cover and cook, shaking pan occasionally, until mussels open, about 5 minutes. Discard any mussels that do not open.
Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, 8 to 10 minutes. Drain and return to pot. Add sauce and parsley; toss to coat.
Source : Canadian Living Magazine: May 2003