Escape to the beach without actually going there and make this fresh seafood pasta dish right in the comfort of your home.
8 ounces uncooked fettuccine
2 tablespoons butter
1/2 cup finely chopped onion
6 garlic cloves, coarsely chopped
1/2 cup dry white wine
3 plum tomatoes, chopped
1/3 cup bottled clam juice
1 1/2 pounds mussels, scrubbed and debearded
1/4 cup chopped fresh flat-leaf parsley
How to Make It
Cook pasta in boiling water until almost al dente; drain through a sieve over a large bowl. Reserve 1/3 cup pasta cooking water.
Melt butter in a large skillet over medium heat. Add onion to pan; cook 4 minutes, stirring occasionally. Add garlic to pan; cook 1 minute, stirring constantly. Add wine to pan; cook 3 minutes or until the liquid evaporates, stirring occasionally. Add tomatoes; cook 2 minutes, stirring occasionally. Stir in reserved pasta cooking water and clam juice; bring to a boil. Add mussels; cover and cook 4 minutes or until mussels open. Discard any unopened shells. Add cooked pasta to the tomato mixture; cook 1 minute or until thoroughly heated, tossing well to combine. Sprinkle with parsley. Serve immediately.
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A classy recipe that was very easy to make. I added a few handfuls of spinach in with the tomatoes and substituted chicken broth for wine. The result was a light, delicate sauce that tasted like it was from a restaurant. Will definitely make this again. Another plus is that mussels are pretty cheap...like $4 for a pound.
I made this with a change of half mussels for my wife and half little neck clams for myself. It was great, I served it with a spring mix salad and goat cheese with fresh fruit for dessert. Perhaps it could use a little crusty bread to go with it, though that would push the carbs up fairly high.