Linguine Puttanesca With Smoked Mussels and Crab |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Puttanesca ( harlot sauce , roughly translated) is one of my favorite Italian pasta dishes. This is a modified version of Rachel Ray's Puttanesca in which I use smoked mussels (the kind in a tin) and and fish sauce as an alternative to anchovies. I also toss in IMITATION crab meat. Ingredients:
2 tablespoons olive oil |
1 (3 ounce) can smoked mussels |
1 teaspoon fish sauce |
4 garlic cloves, mashed or finely chopped |
1/2-1 teaspoon red pepper flakes (depending on how spicy you want it) |
1/2 teaspoon black pepper |
1 teaspoon dried parsley flakes |
1 (15 ounce) can crushed tomatoes |
1 cup chicken broth |
8 black olives, roughly chopped |
4 green olives, finely chopped |
1/2 lb imitation crabmeat |
1/2 lb linguine |
Directions:
1. Heat olive oil on medium heat.
2. Add smoked mussels, with liquid, and cook for about 5-7 minutes smashing up the mussels.
3. Lower heat to medium-low and add fish sauce, garlic, red pepper flakes, black pepper, and dried parsley, cooking for about 2-3 minutes.
4. Add crushed tomatoes, chicken broth, black olives, and green olives, cooking for about 15 minutes.
5. Add imitation crab meat and cook another 5 minutes.
6. Cook and drain linguine noodles, then toss with the puttanesca sauce.
7. Set out grated romano or parmesan for topping.
8. Serve with garlic bread.
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