Rating: 4 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Escape to the beach without actually going there and make this fresh seafood pasta dish right in the comfort of your home.

Recipe by Cooking Light August 2010

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Credit: John Autry; Styling: Mindi Shapiro

Recipe Summary test

total:
27 mins
Yield:
4 servings (serving size: about 2 cups)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

415 calories; fat 10.1g; saturated fat 4.5g; mono fat 2.3g; poly fat 1.2g; protein 27g; carbohydrates 54g; fiber 2.9g; cholesterol 58mg; iron 8.6mg; sodium 530mg; calcium 76mg.
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