Italian-Style Mussels and Spaghettini

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4 servings (serving size: 1 cup pasta, 5 mussels, 1 tablespoon parsley, and 1/2 cup sauce)


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8 ounces uncooked spaghettini
2 tablespoons olive oil
4 garlic cloves, minced
1/2 cup clam juice
1/4 teaspoon crushed red pepper
1 (14 1/2-ounce) can Italian-style diced tomatoes, undrained
20 mussels (about 1 pound), rinsed and debearded
1 (6-ounce) can no-salt-added tomato paste
1/4 cup chopped fresh flat-leaf parsley


Cook pasta according to package directions, omitting salt and fat.

Heat oil in a Dutch oven over medium heat. Add garlic; sauté for 4 minutes. Add the clam juice, red pepper, and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes.

Add mussels; cover and cook 3 minutes or until shells open. Discard any unopened shells. Stir in tomato paste, and cook for 2 minutes, uncovered, or until sauce thickens.

Drain pasta, and place into each of 4 bowls. Top with mussels and sauce. Serve with parsley.

Created date

May 2000

Nutritional Information

Calories 384
Caloriesfromfat 20 %
Fat 8.7 g
Satfat 1.2 g
Monofat 5.3 g
Polyfat 1.2 g
Protein 14.9 g
Carbohydrate 61.6 g
Fiber 1.6 g
Cholesterol 12 mg
Iron 5.5 mg
Sodium 470 mg
Calcium 101 mg