Spinach Fettuccini With Smoked Mussels and Basil Cream |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From 365 Ways to Cook Pasta. Variation: add 1 cup fresh chopped tomatoes to the buter and saute until tender. You can also substitute pine nuts for the almonds. Ingredients:
3 tablespoons butter |
2 garlic cloves, crushed |
1 cup heavy cream |
3 tablespoons thinly sliced fresh basil |
4 ounces smoked mussels |
1 lb fresh spinach fettuccine |
2 tablespoons sliced unblanched almonds, toasted |
basil (to garnish) |
Directions:
1. Heat butter in a large skillet; when foam subsides, stir in garlic and saute over low for 2 minutes.
2. Add cream. Heat to boiling; boil until slightly thickened, about 3 minutes.
3. Stir in mussels and basil.
4. Meanwhile cook pasta in plenty of boiling water, about 2 minutes.
5. Drain. Toss pasta with cream sauce and toasted almonds. Garnish with basil.
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