Spaghetti With Mussels And Calabrian Chiles Recipes

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CALABRIAN CHILE PASTA



Calabrian Chile Pasta image

Provided by Giada De Laurentiis

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 9

1 pound penne pasta
2 teaspoons kosher salt
1 cup grated pecorino
1 pint cherry tomatoes, quartered
3 tablespoons Calabrian hot pepper paste
1/3 cup chopped chives
1 teaspoon grated lemon zest, from 1 lemon
1 teaspoon lemon juice, from 1/2 lemon
1/3 cup extra-virgin olive oil

Steps:

  • In a 10-inch high-sided saute pan, bring 1 inch of water (about 4 cups) to a boil over high heat. Add the penne and the salt. Cook, stirring often, until the pasta is al dente, about 9 minutes; there should be a little water left in the pan.
  • Sprinkle the pecorino over the pasta; toss to coat. Add the tomatoes, chile paste, chives, lemon zest, lemon juice and olive oil, and toss.

SPAGHETTI WITH MUSSELS AND BACON



Spaghetti With Mussels and Bacon image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

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

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