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Linguine In Tomato-Mussel Sauce

main dishes, seafood, pastanoodle

1 cup dry white wine
4 sprigs fresh parsley; plus
1/2 cup coarsely chopped leaves
4 sprigs fresh basil; plus
1/2 cup coarsely chopped leaves
4 pounds large mussels; debearded
--well washed
1 tablespoon olive oil
3 cloves garlic; minced
1/2 teaspoon crushed red pepper; or to taste
3 large vine-ripened tomatoes; peeled, up to 4
--seeded and chopped
--3 cups
1/2 teaspoon salt
--plus more to taste
1/2 teaspoon freshly ground black pepper
--plus more to taste
1 pound dried linguine or fettuccine

1. In a large pot, combine wine and parsley and basil sprigs. Bring to a boil over high heat.

2. Add mussels, cover and steam for 2 minutes, shaking the pot occasionally. Begin checking mussels; as they open, transfer them to a large bowl. Total steaming time will be about 5 minutes. Discard any unopened mussels.

3. Strain mussel broth through a fine sieve lined with cheesecloth; measure our 1 1/2 cups and set aside. (Freeze any remaining broth for another use.) When cool enough to handle, pick mussels from their shells. Refrigerate, discarding shells.

4. Bring a large pot of salted water to a boil for cooking pasta.

5. Meanwhile, in a large skillet, combine oil, garlic and crushed red pepper. Heat over medium-low heat, stirring occasionally, until garlic is fragrant, about 1 minute. Add tomatoes, 1/2 teaspoon salt, 1/2 teaspoon pepper and reserved broth. Increase heat to medium. Cook, stirring occasionally, until tomatoes form a thick sauce, 20 to 25 minutes.

6. Shortly before sauce has finished cooking, add reserved mussels and cook just until heated through. Cook pasta until al dente, about 8 minutes. Drain pasta and place in a large bowl. Add sauce, remaining 1/2 cup each of parsley and basil, and toss. Adjust seasoning with salt and pepper. Serve immediately.

Makes about 8 cups, for 4 servings.

610 calories per serving; 33 grams protein; 8 grams fat (0.8 gram saturated fat); 100 grams carbohydrate; 905 mg sodium; 64 mg cholesterol; 3 grams fiber.

Busted by Gail Shermeyer <>

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Contributor: Eating Well, July/August 1997

Yield: 4 servings

Preparation Time: 0:00

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