One of my all time favorite dinners is linguine and clams. I love it so much I could eat a bowl of piping hot pasta and plump little clams every night. However, to expand my shellfish horizons, I've decided to experiment with mussels. Like clams, they pair perfectly with pasta.
In this recipe, the mussels are cooked in a red sauce made from canned tomatoes and bell peppers. The final result is a delicate and delicious pasta with fresh shellfish flavors. To explore the world beyond linguine and clams,
8 ounces uncooked angel hair pasta
2 teaspoons olive oil
1/3 cup diced onion
1 garlic clove, minced
2 cups diced red bell pepper (about 2 medium)
1/2 teaspoon salt
Dash of ground red pepper
1 (14.5-ounce) can whole tomatoes, undrained and chopped
1/2 cup white wine
36 mussels (about 3 pounds), scrubbed and debearded
3 tablespoons chopped fresh parsley
- Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.
- Meanwhile, heat oil in a large saucepan over medium-high heat. Add the onion and garlic; sauté 5 minutes or until tender.
- Add bell pepper, salt, and ground red pepper; sauté 2 minutes.
- Add tomatoes and wine; bring to a boil. Reduce heat to low, and simmer 10 minutes.
- Add mussels, and increase heat to medium. Cover and simmer for 7 minutes or until shells open. Discard any unopened shells. Serve mussel mixture over pasta; sprinkle with parsley.
CALORIES 372(18% from fat); FAT 7.4g (sat 1g,mono 2.6g,poly 1.3g); PROTEIN 24.9g; CHOLESTEROL 40mg; CALCIUM 85mg; SODIUM 809mg; FIBER 4.5g; IRON 8.7mg; CARBOHYDRATE 46.9g