Linguine with Tomato Mussel Sauce

By The Canadian Living Test Kitchen

Tested till perfect

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Linguine with Tomato Mussel Sauce

This recipe makes 6 servings

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Nutritional Info

Per each of 6 servings: about -
cal 371
pro 16 g
total fat 5 g
sat. fat 1 g
carb 65 g
fibre 4 g
chol 12 mg
sodium 716 mg
% RDI: -
calcium 7
iron 31
vit A 11
vit C 40
folate 59
  • 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.

Ingredients

  • 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

Preparation

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

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