Spaghettini with Mussels Marinara

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Category : Pastas/Risottos

Recipe : Spaghettini with Mussels Marinara

Nothing evokes dining on the Mediterranean more clearly than this timeless dish.
Tomatoes, garlic, olive oil and fresh, succulent mussels transport you to a seaside
table, no matter where you live.

Makes 4 servings

6 ounces spaghettini
1 tablespoon + 1 teaspoon olive oil
1 cup canned Italian plum tomatoes (no salt added), drained and chopped
3 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
24 medium mussels, scrubbed and debearded
1/3 cup minced fresh flat-leaf parsley

In a large pot of boiling water, cook the spaghettini according to package
directions. Drain and place in a serving bowl; keep warm.
Meanwhile, place a large saucepan over medium heat 30 seconds; heat the oil 30
seconds more. Add the tomatoes, garlic and pepper flakes; cook, stirring
occasionally, about 2 minutes. Add the mussels; cover and cook 4-5 minutes, until
the mussels open. Discard any unopened mussels. With a slotted spoon, transfer
the mussels to a large bowl; set aside and keep warm.
Stir the parsley into the tomato mixture and cook about 5 minutes more, until the
liquid is reduced by half. Return the mussels to the tomato sauce and cook about 2
minutes, until heated through. Pour the sauce over the spaghettini and toss to
combine. Divide evenly among 4 plates and serve.

SERVING (1 CUP PASTA WITH 6 MUSSELS AND 1/4 CUP SAUCE)
PROVIDES: 1 Fat, 1/2 Vegetable, 1 Protein, 2 Breads.

PER SERVING: 252 Calories, 6 g Total Fat, 1 g Saturated Fat, 12 mg Cholesterol, 135
mg Sodium, 37 g Total Carbohydrate, 2 g Dietary Fiber, 11 g Protein, 45 mg Calcium