Mussel Pasta

  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic, sliced
  • 1 cup canned tomatoes, drained and chopped coarsely
  • sea salt and black pepper
  • 1/2-1 lb small mussels, scrubbed
  • 1/4 cup white wine
  • 1/2 lb spaghetti
  • 1/8 cup chopped parsley
  1. Bring 3 quarts of water to a boil and add 1 tablespoon salt.
  2.  In a sauté pan, heat olive oil over medium-high heat and add garlic.
  3. Cook 2 minutes, then add tomatoes.
  4. Raise heat and cook until tomatoes give off their juice, about 10 minutes.
  5. Season with salt and pepper and add mussels and wine.
  6. Reduce to medium heat.
  7. Cook, stirring and tossing, until all the mussels have opened, about 10 minutes; discard any that have not opened.
  8. Meanwhile cook pasta in boiling water until tender yet al dente, about 7 minutes.
  9. Drain and add to the pan with sauce.
  10. Cook over high heat 2 minutes, adding parsley and adjusting the taste with salt and pepper, to taste; serve immediately.
  11. Makes 2 servings. 

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s