Sunday Pasta Recipe Spaghetti Con Le Cozze E Pomodori Mussels And Tomatoes
SPAGHETTI CON COZZE E POMODORO (MUSSELS AND TOMATOES)
I got this book from "Today's Cooking with Chef Pasquale". It is pretty easy to make and the final product is to die for. I have not made it in a few years so preparation time is an estimate. The flavour of the white wine really comes through in the sauce and it complements the mussels well. To reduce the fat and calories slightly, I once omitted the butter as an ingredient and it still tasted amazing. I would serve it with a leafy green salad and some Italian bread.
Provided by Canadian_in_the_Bay
Categories Mussels
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to a boil. Add the spaghetti, and cook according to package directions.
- Place the mussels in a pot with some water. Cover and steam until the shells have opened and discard those which remain closed.
- In a saucepan, heat the oil and butter, and saute the onion and garlic until translucent. Add tomatoes, tomato paste, broth, wine, sage, chili pepper, salt, and pepper to the onions. Let simmer for 10 minutes over moderate heat, stirring occasionally. Add mussels and simmer for an additional 5 minutes.
- Remove mussels from the sauce and set aside.
- Drain the pasta and toss with sauce, parsley, and grated cheese.
- Divide pasta among 4 or 6 bowls depending on how large you like your servings and divide the mussels among the bowls.
Nutrition Facts : Calories 498, Fat 16.2, SaturatedFat 4.5, Cholesterol 29.6, Sodium 365.5, Carbohydrate 64.2, Fiber 3.4, Sugar 4.5, Protein 19.6
SPAGHETTI WITH MUSSELS (SPAGHETTI CON LE COZZE)
A simple white wine, garlic, and parsley sauce is all that's needed to complement the fresh shellfish in this Italian pasta dish.
Provided by Mario Batali
Categories Pasta Sauté Christmas Dinner Seafood Mussel Christmas Eve Potluck Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 8
Steps:
- 1. Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt.
- 2. In a 12-inch sauté pan, heat the olive oil over medium-high heat. Add the garlic and cook until light golden brown, about a minute. Add the wine, raise the heat, and bring to a boil, then add the mussels. Cook, stirring and tossing, until all of the mussels have opened, about 4 minutes.
- 3. Meanwhile, drop the pasta into the boiling water and cook until al dente; drain well.
- 4. Add the pasta to the pan with the mussels and cook over high heat for 1 minute. Add the parsley and season with salt and pepper to taste. Sprinkle with red pepper flakes and serve immediately.
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