Linguine with Tomato Mussel Sauce

Author: Canadian Living

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.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: May 2003

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 3 cloves garlic minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon hot pepper flakes
  • 1/4 teaspoon pepper
  • 1 tomatoes (with juice) (28 oz/796 mL)
  • 1/3 cup white wine
  • 1/3 cup vegetable stock
  • 2 lbs mussels
  • 1 lb linguine
  • 1/4 cup chopped fresh parsley

Method

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.

Nutritional facts <b>Per each of 6 servings:</b> about

  • Sodium 716 mg
  • Protein 16 g
  • Calories 371.0
  • Total fat 5 g
  • Cholesterol 12 mg
  • Saturated fat 1 g
  • Total carbohydrate 65 g

%RDI

  • Iron 31.0
  • Fibre 0.0
  • Folate 59.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 11.0
  • Vitamin C 40.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Linguine with Tomato Mussel Sauce

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