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Italian-Style Mussels and Spaghettini

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

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.

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