This recipe incorporates authentic Catalonian flavors, thanks to saffron and the smoked pork used in Spanish chorizo. Serve with a tossed green salad.
6 ounces uncooked linguine
1 cup chopped onion
1/2 cup chopped green bell pepper
4 ounces Spanish chorizo sausage or turkey kielbasa, cut into (1/2-inch-thick) slices
3 garlic cloves, minced
1/4 teaspoon saffron threads, crushed
2 cups chopped plum tomatoes
1/2 cup dry white wine
1/4 teaspoon freshly ground black pepper
1 (14-ounce) can fat-free, less-sodium chicken broth
2 pounds mussels, scrubbed and debearded (about 60 mussels)
1/3 cup chopped fresh parsley
How to Make It
Cook pasta according to package directions, omitting salt and fat. Drain.
While pasta cooks, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, bell pepper, sausage, and garlic to pan; sauté 3 minutes. Add the saffron, and sauté 4 minutes or until sausage is browned. Stir in tomatoes; cook 2 minutes. Add wine, black pepper, and broth; bring to a boil. Add mussels; cover and cook 4 minutes or until mussels open. Remove from heat; discard any unopened shells. Stir in parsley. Serve mussel mixture over pasta.