Spaghetti With Mussels And White Beans Recipes

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SPAGHETTI WITH MUSSELS AND WHITE BEANS



Spaghetti With Mussels and White Beans image

For a simple but elegant winter holiday meal, look no further than this Italian classic.

Provided by Sara Jenkins

Categories     Bean     Pasta     Shellfish     Tomato     Dinner     Seafood     Mussel     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 6

Number Of Ingredients 11

2 tablespoons (1/4 stick) unsalted butter
4 tablespoons olive oil, divided, plus more for drizzling
4 garlic cloves, chopped
1/2 teaspoons crushed red pepper flakes
1 28-ounce can whole peeled tomatoes
1 pound spaghetti
Kosher salt
1 15-ounce can cannellini (white kidney) beans, rinsed
1 cup dry white wine
2 pounds mussels, scrubbed, debearded
1/4 cup chopped flat-leaf parsley

Steps:

  • Heat butter and 2 tablespoons oil in a large heavy pot over medium-low heat. Add garlic and red pepper flakes and cook, stirring often, until beginning to brown, about 2 minutes. Add tomatoes with juices, crushing tomatoes lightly with your hands. Increase heat to medium-high. Cook, stirring often, until sauce thickens, 10-15 minutes.
  • Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 1/2 cups pasta cooking liquid.
  • Add beans and wine to sauce. Cook, stirring often, until wine has almost evaporated, about 4 minutes. Add mussels and 1/4 cup pasta cooking liquid. Cover; cook, stirring occasionally, until mussels open, about 4 minutes (discard any that do not open).
  • Add pasta and 1/4 cup pasta cooking liquid to mussels and stir to coat. Reduce heat to medium and continue stirring, adding more cooking liquid as needed, until sauce coats pasta. Divide among bowls. Drizzle with oil; garnish with parsley.

PASTA WITH BEANS AND MUSSELS



Pasta with Beans and Mussels image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 9

3 pounds mussels, well washed
Salt and freshly ground black pepper
8 ounces rigatoni or other cut pasta
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 cloves garlic, peeled and smashed
1/4 teaspoon red chile flakes, or to taste
1 cup cooked cannellini or borlotti beans, drained
2 tablespoons dry white wine
1 cup chopped fresh parsley

Steps:

  • Put mussels in a large pot with a lid. Cover, turn heat to medium-high and when you hear the mussel liquid boiling, reduce heat to maintain a steady bubble; you will hear it and see steam escaping. Shake pot now and then; when mussels open, remove them. Let cool slightly and shuck, reserving cooking liquid. When liquid has cooled, strain it.
  • Meanwhile, bring a pot of salted water to a boil, cook pasta until not quite done (figure about 2 minutes short of where you would usually cook it), drain and set aside.
  • Put oil in a large skillet over medium-high heat; add garlic and chile flakes and cook for about 1 minute. Add beans, wine, pasta, and mussels; reduce heat to medium-low and stir to combine. Add as much reserved mussel liquid as mixture can accommodate without becoming too soupy.
  • Cook, stirring gently, until pasta is fully cooked and everything is warmed through; add more liquid if you like. Adjust seasoning as needed, drizzle with a bit more olive oil if you like, sprinkle with parsley and serve.

PASTA WITH BEANS AND MUSSELS



Pasta With Beans and Mussels image

Provided by Mark Bittman

Categories     dinner, pastas, appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 10

3 pounds mussels, well washed
Salt
freshly ground black pepper
1/2 pound rigatoni or other cut pasta
2 tablespoons extra virgin olive oil, more for drizzling
2 cloves garlic, peeled and smashed
1/4 teaspoon red chili flakes, or to taste
1 cup cooked cannellini or borlotti beans, drained
2 tablespoons dry white wine
1 cup chopped fresh parsley

Steps:

  • Put mussels in a large pot with a lid. Cover, turn heat to medium-high and when you hear the mussel liquid boiling, reduce heat to maintain a steady bubble; you will hear it and see steam escaping. Shake pot now and then; when mussels open, remove them. Let cool slightly and shuck, reserving cooking liquid. When liquid has cooled, strain it.
  • Meanwhile, bring a pot of salted water to a boil, cook pasta until not quite done (figure about 2 minutes short of where you would usually cook it), drain and set aside.
  • Put oil in a large skillet over medium-high heat; add garlic and chili flakes and cook for about 1 minute. Add beans, wine, pasta and mussels; reduce heat to medium-low and stir to combine. Add as much reserved mussel liquid as mixture can accommodate without becoming too soupy. Cook, stirring gently, until pasta is fully cooked and everything is warmed through; add more liquid if you like. Adjust seasoning as needed, drizzle with a bit more olive oil if you like, sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 528, UnsaturatedFat 4 grams, Carbohydrate 59 grams, Fat 9 grams, Fiber 3 grams, Protein 49 grams, SaturatedFat 2 grams, Sodium 1040 milligrams, Sugar 3 grams

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