Amelia Island Happenings
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Spaghetti with Mussels, Tomatoes & Parsley Recipe
Yield 6 servings. Amount Per Serving:
Calories 493
Total Fat 20g, Saturated Fat 3g
Cholesterol 11mg, Sodium 320mg
Carbohydrates 62g, Dietary Fiber 4g
and Protein 15g
INGREDIENTS
- 1 lb spaghetti or spaghettini
- 1and 1⁄4 cups dry white wine
- 1⁄2 cup olive oil
- 2 lb mussels or small clams in their shells, rinsed and cleaned
- 2 garlic cloves, crushed
- 1 can (about 14 oz) diced tomatoes
- Freshly ground black pepper and salt, preferably sea salt, to taste
- 2 Tbsp chopped parsley
PREPARATION
- Cook spaghetti in lightly salted water as package directs.
- Meanwhile, heat wine and oil in a large, deep nonstick skillet until simmering. (Before cooking mussels, tap each one sharply against the work surface. It should close. If not, it’s dead and should be thrown out.) Add mussels; stir over high heat until mussels open, about 2 to 3 minutes. Remove opened mussels with a slotted spoon to a large bowl (discard any that don’t open). Reserve cooking liquid in skillet.
- Add garlic to the cooking liquid; boil 2 minutes to reduce and concentrate the flavors. Stir in tomatoes, return to a boil, and cook 3 to 4 minutes until slightly reduced. Season with salt and pepper if desired. Stir in mussels and heat through.
- When pasta is cooked, reserve 2 Tbsp pasta cooking water, then drain. Return pasta to pot. Add mussel mixture, reserved water and parsley; toss.
- Si tratta di un piatto meraviglioso!