Spaghetti With Garlic Mussels In Black Olive Sauce Recipes

SPAGHETTI WITH MUSSELS AND BACON

Spaghetti With Mussels and Bacon image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11

Ingredients

Kosher salt
2 tablespoons unsalted butter
4 slices bacon, diced
2 shallots, chopped
1 cup dry white wine
1/4 teaspoon red pepper flakes
1 28-ounce can whole San Marzano tomatoes
12 ounces spaghetti or bucatini
1/4 cup fresh parsley
1 large clove garlic, smashed
2 pounds mussels, scrubbed and debearded

Steps:

Bring a large pot of salted water to a boil. Meanwhile, heat the butter in a Dutch oven or deep skillet over medium-high heat. Add the bacon and shallots and cook until the bacon starts to brown, about 5 minutes. Add the wine and red pepper flakes, increase the heat to high and cook until slightly reduced, about 2 minutes. Add the tomatoes, crushing them with your hands, and cook until reduced by half, about 10 minutes.
Add the pasta to the boiling water and cook as the label directs; drain. Pile the parsley, garlic and 1 teaspoon salt on a cutting board and use a large knife to mince and mash them together.
Add the mussels to the tomato sauce and stir to coat, then cover. As the mussels open (2 to 6 minutes), use tongs to transfer them to a bowl; discard any that do not open. Add the pasta to the sauce and toss until heated through, about 1 minute. Add the parsley-garlic mixture and toss. Divide the pasta among bowls and top with the mussels.

Nutrition Facts : Calories 676, Fat 21 grams, SaturatedFat 7 grams, Cholesterol 30 milligrams, Sodium 601 milligrams, Carbohydrate 80 grams, Fiber 6 grams, Protein 31 grams

GARLIC SPAGHETTI SAUCE

Garlic Spaghetti Sauce image

I adopted this recipe from Zaar some time ago and finally got round to trying it myself. It's quick and simple and full of fresh flavours. I prefer using basil but the original recipe stated parsley so I left it here for you to choose. Try adding some sliced black olives, fried or marinated mushrooms or sun blush tomatoes at the end.

Provided by -Sylvie-

Categories Lunch/Snacks

Time 17m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1/2 cup garlic (minced)
1/4 cup butter
1/4 cup extra virgin olive oil
1/2 cup chopped basil or 1/2 cup parsley
grated parmesan cheese

Steps:

To make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned.
Stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green.
Pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese.
Serve with french bread and extra Parmasan cheese at the table.
This garlic sauce will cover 3/4-1 pound of spaghetti or other pasta.

Nutrition Facts : Calories 247.7, Fat 25.1, SaturatedFat 9.2, Cholesterol 30.5, Sodium 104.7, Carbohydrate 5.8, Fiber 0.4, Sugar 0.2, Protein 1.4

BLACK SPAGHETTI WITH MUSSELS

Black Spaghetti With Mussels image

Black spaghetti, flavored with squid ink, is not exactly my cup of tea but I know some of you brave souls will try this and let me know the outcome. Come on you gourmands! give it a try.

Provided by Julie Bs Hive

Categories < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 (12 ounce) package black squid ink pasta
4 tablespoons virgin olive oil
1 medium red onion, cut into 1/8 inch julienne
2 lbs fresh mussels, scrubbed
1 tablespoon crushed red pepper flakes
1/4 cup dry white wine
1 cup basic tomato sauce
1 mint leaf

Steps:

Press sheets of black pasta through the chitarra and set aside. Bring 6 quarts water to boil and add 2 tablespoon salt. In a 12 to 14 inch sauté pan, heat olive oil until smoking. Add onion and cook until softened about 3 minutes.
Add mussels, pepper and white wine. Cover and cook until mussels have just opened, about 2 minutes. Add tomato sauce and bring to boil. Meanwhile, drop pasta in boiling water and cook until tender, about 1 minute. Drain well and toss into pan with mussel mixture. Add mint leaves, toss pasta to coat and serve.

Nutrition Facts : Calories 359.6, Fat 18.8, SaturatedFat 2.9, Cholesterol 63.5, Sodium 972, Carbohydrate 16.4, Fiber 1.5, Sugar 4.2, Protein 28.1

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