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Fettuccine with Mussels

Photo: John Autry; Styling: Mindi Shapiro
Total time 27 mins
Yield 4 servings (serving size: about 2 cups)
Escape to the beach without actually going there and make this fresh seafood pasta dish right in the comfort of your home.

Ingredients

  • 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

Nutrition Information

  • calories 415
  • fat 10.1 g
  • satfat 4.5 g
  • monofat 2.3 g
  • polyfat 1.2 g
  • protein 27 g
  • carbohydrate 54 g
  • fiber 2.9 g
  • cholesterol 58 mg
  • iron 8.6 mg
  • sodium 530 mg
  • calcium 76 mg

How to Make It

  1. Cook pasta in boiling water until almost al dente; drain through a sieve over a large bowl. Reserve 1/3 cup pasta cooking water.

  2. 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.