Italian-Style Mussels and Spaghettini |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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.
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