Fettuccine With Mussels Basil And Cream Recipes

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MUSSELS WITH BASIL CREAM



Mussels with Basil Cream image

Categories     Milk/Cream     Appetizer     Steam     Quick & Easy     Basil     Mussel     White Wine     Summer     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 2 main-course or 4 first-course servings

Number Of Ingredients 8

1 small onion, finely chopped
2 garlic cloves, finely chopped
2 tablespoons unsalted butter
1/3 cup dry white wine
2 lb mussels (preferably cultivated), scrubbed and beards removed
1/2 cup heavy cream
3/4 cup loosely packed fresh basil leaves
1/4 teaspoon black pepper

Steps:

  • Cook onion and garlic in butter in a 5- to 6-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes. Add wine and mussels and cook, covered, over moderately high heat until mussels just open wide, 6 to 8 minutes. (Discard any mussels that have not opened after 8 minutes.) Transfer mussels with a slotted spoon to a serving bowl, then transfer cooking liquid to a blender along with cream, basil, and pepper and blend until smooth (use caution when blending hot liquids). Season sauce with salt and pour over mussels.

A FAREWELL TO BASIL FETTUCCINE



A Farewell to Basil Fettuccine image

I made this while watching 'A Farewell to Arms' on TV and realized the title suited the intent of the pasta, which was to celebrate the last gleanings from my rather prolific basil patch. If you feel the need to serve this with a sauce, consider a butter garlic sauce or a white wine sauce with chicken. Whatever you choose to accompany this with, enjoy it!

Provided by GYPSY-WITCH

Categories     World Cuisine Recipes     European     Italian

Yield 2

Number Of Ingredients 6

¾ cup chopped fresh basil
1 ½ cups all-purpose flour
1 egg
1 teaspoon olive oil
2 tablespoons water
2 ½ tablespoons all-purpose flour

Steps:

  • Using a food processor, process basil leaves until chopped very fine. Add 1 1/2 cups of flour and pulse two or three times, or until combined. Add egg, 1 teaspoon oil, and the water until dough forms a ball shape. If dough seems dry, add a bit more water. Wrap dough in a piece of plastic wrap which has been coated in a few drops of olive oil. Refrigerate dough for 2 hours.
  • Remove dough from refrigerator, and cut into 6 equal size portions. Run pasta though pasta machine, or roll with rolling pin to desired thickness. Use the additional flour to coat pasta while rolling.
  • Allow pasta to dry for one hour prior to cooking.
  • Cook in a large pot of boiling water until al dente. This should take only a 3 to 5 minutes, depending on the thickness of the pasta.

Nutrition Facts : Calories 437.2 calories, Carbohydrate 79.6 g, Cholesterol 93 mg, Fat 6 g, Fiber 3 g, Protein 14.3 g, SaturatedFat 1.3 g, Sodium 38.2 mg, Sugar 0.5 g

BASIL FETTUCCINE



Basil Fettuccine image

This pasta is coated with a thick Alfredo sauce I make from plain yogurt. This keeps the sauce lower in fat than purchased varieties. Plus, you can easily double the recipe and serve it as a stand-alone supper rather than a side dish. -Elissa Armbruster, Medford, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

8 ounces uncooked fettuccine
1 cup fat-free plain yogurt
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/2 teaspoon salt
1/4 teaspoon white pepper
2 garlic cloves, minced
1 tablespoon olive oil

Steps:

  • Cook fettuccine according to package directions. Meanwhile, in a large bowl, combine the yogurt, Parmesan cheese, basil, salt and pepper; set aside. , In a small nonstick skillet, saute garlic in oil for 1 minute or until tender. Drain fettuccine; transfer to a large bowl. Add garlic and oil; toss to coat. Add the yogurt mixture; toss until well coated. Serve immediately.

Nutrition Facts :

FETTUCCINE WITH MUSSELS



Fettuccine With Mussels image

Provided by Molly O'Neill

Categories     dinner, pastas, main course

Time 30m

Yield Four servings

Number Of Ingredients 9

2 tablespoons olive oil
1/2 cup water
1/2 cup white wine
4 cloves garlic, peeled and minced
32 mussels, scrubbed, beards removed
1 pound fettuccine
6 tablespoons heavy cream
Salt and freshly ground pepper to taste
1/4 cup chopped fresh Italian parsley

Steps:

  • Place the olive oil, water, white wine and garlic in a large pot over medium heat. Add the mussels and steam according to the technique described in the basic steamed mussels recipe. Remove the mussels from their shells and set aside. Strain the cooking liquid and place in a medium-size saucepan. Cook over medium heat until reduced to 1 cup.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add the fettuccine and cook just until al dente, about 10 minutes. Drain. Add the cream and the mussels to the sauce and cook for 1 minute. Season to taste with salt and pepper.
  • Place the pasta in a large bowl. Add the sauce and the parsley and toss to coat well. Divide among 4 pasta bowls and serve immediately.

Nutrition Facts : @context http, Calories 693, UnsaturatedFat 11 grams, Carbohydrate 92 grams, Fat 20 grams, Fiber 4 grams, Protein 30 grams, SaturatedFat 7 grams, Sodium 765 milligrams, Sugar 4 grams

FETTUCCINE WITH MUSSELS, BASIL AND CREAM



Fettuccine With Mussels, Basil and Cream image

Provided by Florence Fabricant

Categories     dinner, easy, quick, pastas, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 9

1 pound fresh green fettuccine
2 tablespoons pine nuts
2 tablespoons butter
2 cloves garlic, finely minced
1 1/2 cups heavy cream
4 tablespoons very finely minced fresh basil leaves
1 cup steamed shucked mussels
Salt and freshly ground black pepper
Several fresh basil leaves for garnish

Steps:

  • Bring a kettle of water to a boil for the pasta.
  • Heat a large, heavy skillet. Add the pine nuts and cook, stirring, until lightly toasted. Remove the nuts from the pan and reserve. Lower the heat.
  • Melt the butter and lightly saute the garlic. Stir in the cream and cook until the cream has reduced somewhat and is slightly thickened. Stir in the basil and mussels. Season the sauce to taste with salt and pepper. Remove from heat.
  • Boil the fettuccine about two minutes. Drain.
  • Add the fettuccine to the skillet. Heat, tossing with the sauce, then serve sprinkled with the pine nuts and basil leaves.

Nutrition Facts : @context http, Calories 563, UnsaturatedFat 11 grams, Carbohydrate 60 grams, Fat 30 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 17 grams, Sodium 397 milligrams, Sugar 4 grams, TransFat 0 grams

BASIL FETTUCCINI PASTA AND CREAM SAUCE



Basil Fettuccini Pasta and Cream Sauce image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

1/2 pound bread flour
2 eggs
1/4 ounce olive oil
Salt
4 leaves basil
4 ounces white wine
1 clove garlic, chopped
1 pint heavy cream
White pepper
Salt

Steps:

  • In a food processor, mix flour, eggs, olive oil, and salt until mixture comes together and forms a dough.
  • Blanch the basil in boiling water. Remove from the water and shock in an ice bath. Chop roughly and knead into the dough. On a floured surface, knead the dough until the gluten has developed and the dough springs back when pushed with your finger.
  • Use a pasta machine to roll out pasta and cut fettuccini noodles.
  • In a small saucepan, add the white wine and garlic and reduce by half. Add cream and cook until slightly thickened. Adjust consistency by adding more cream or reducing longer. Season with white pepper and salt.
  • Add pasta to boiling, salted water and cook 3 to 5 minutes or until done. Drain. Toss with the Cream Sauce. The sauce should barely coat the noodles.

MUSSELS AND BASIL BREAD CRUMBS



Mussels and Basil Bread Crumbs image

Provided by Ina Garten Bio & Top Recipes

Time 20m

Yield 4 servings

Number Of Ingredients 10

6 slices white bread, crusts removed, cubed, and toasted
2 tablespoons chopped garlic (6 cloves)
1/4 cup plus 3 tablespoons good olive oil
2 tablespoons freshly squeezed lemon juice
9 sun-dried tomato halves in oil, drained and chopped
3/4 cup julienned fresh basil leaves, lightly packed
Kosher salt and freshly ground black pepper
1/4 cup toasted pine nuts
3/4 cup dry white wine, such as Pinot Grigio
3 pounds mussels, cleaned

Steps:

  • Combine the toasted bread cubes, garlic, 1/4 cup of olive oil, and the lemon juice in a food processor and pulse a few times to make coarse crumbs. Add the sun-dried tomatoes, basil, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper and pulse to combine. Add the pine nuts and pulse a few times to combine but not to chop the nuts. Set aside.
  • Meanwhile, heat 3 tablespoons of olive oil and the wine in a heavy-bottomed pot, such as Le Creuset, and bring to a boil. Add the mussels, cover, and cook over medium-high heat for 4 to 5 minutes, until the mussels have opened. Discard any mussels that don't open. Add the basil bread crumbs and toss gently. Serve hot in shallow bowls with any pan juices.

FETTUCCINE WITH MASCARPONE AND BASIL



Fettuccine With Mascarpone and Basil image

Is your garden producing more basil than you know what to do with? Here's the simplest sauce ever to make good use of some of it. Nothing easier, and it's delicious.

Provided by evelynathens

Categories     Cheese

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 lb fresh fettuccine
3/4 cup heavy cream, room temperature
1/2 cup mascarpone cheese, room temperature
1/2 cup freshly grated parmesan cheese
2/3 cup packed fresh basil leaf, washed well, spun dry, and sliced thin
1/4 teaspoon freshly grated nutmeg

Steps:

  • Boil pasta in plenty of boiling, salted water until al dente.
  • While it is boiling, rinse a heatproof serving bowl under hot water to warm it and dry bowl.
  • In warm bowl, whisk together cream, cheeses, basil, nutmeg, pepper and salt to taste.
  • Drain cooked pasta and add to bowl with the sauce.
  • Toss well.
  • Serve immediately.

Nutrition Facts : Calories 538.2, Fat 22.8, SaturatedFat 12.8, Cholesterol 155.2, Sodium 238, Carbohydrate 64.4, Fiber 0.3, Sugar 0.2, Protein 18.8

TOMATO BASIL FETTUCCINE



Tomato Basil Fettuccine image

"The first time I tried this creamy pasta dish, my husband gave it a 'gold star' rating," notes Martha Hightower from Greenville, North Carolina. "I sometimes add chopped cooked chicken."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

8 ounces uncooked fettuccine
1/4 cup chopped onion
1/8 teaspoon crushed red pepper flakes
1 tablespoon butter
1 can (14-1/2 ounces) diced tomatoes, undrained
1/4 teaspoon salt
1/3 cup fat-free evaporated milk
1/4 cup chopped fresh basil
2 tablespoons grated Parmesan cheese

Steps:

  • Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet, saute onion and red pepper flakes in butter until onion is tender. Add tomatoes and salt; cook and stir over medium-high heat until most of the liquid is evaporated. , Remove from the heat; let stand for 1 minute. Gradually whisk in milk. Drain fettuccine and place in a large bowl. Add the basil, Parmesan cheese and tomato mixture; toss to coat.

Nutrition Facts : Calories 236 calories, Fat 5g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 507mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges

SPINACH FETTUCCINI WITH SMOKED MUSSELS AND BASIL CREAM



Spinach Fettuccini With Smoked Mussels and Basil Cream image

From 365 Ways to Cook Pasta. Variation: add 1 cup fresh chopped tomatoes to the buter and saute until tender. You can also substitute pine nuts for the almonds.

Provided by dicentra

Categories     Mussels

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

3 tablespoons butter
2 garlic cloves, crushed
1 cup heavy cream
3 tablespoons thinly sliced fresh basil
4 ounces smoked mussels
1 lb fresh spinach fettuccine
2 tablespoons sliced unblanched almonds, toasted
basil (to garnish)

Steps:

  • Heat butter in a large skillet; when foam subsides, stir in garlic and saute over low for 2 minutes.
  • Add cream. Heat to boiling; boil until slightly thickened, about 3 minutes.
  • Stir in mussels and basil.
  • Meanwhile cook pasta in plenty of boiling water, about 2 minutes.
  • Drain. Toss pasta with cream sauce and toasted almonds. Garnish with basil.

Nutrition Facts : Calories 637.1, Fat 35.2, SaturatedFat 19.9, Cholesterol 187.3, Sodium 129, Carbohydrate 66.3, Fiber 0.6, Sugar 0.3, Protein 15.2

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