Fettuccine With Mussels Leeks And Tomatoes Recipes

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PASTA WITH MUSSELS IN TOMATO SAUCE



Pasta With Mussels in Tomato Sauce image

Semolina linguine is a traditional and wonderful pasta to use. But you can make the dish with whole-wheat or gluten-free pasta; both are getting better and better. Look for a flat noodle like tagliatelle, fettuccine or linguine. If you use whole-wheat or gluten-free pasta, make sure not to overcook it. My rule of thumb is to check for doneness a minute before the suggested cooking time on the package; noodles should be cooked al dente.

Provided by Martha Rose Shulman

Categories     dinner, lunch, pastas, main course

Time 50m

Yield 4 servings

Number Of Ingredients 12

1 can chopped or whole tomatoes (14.5 ounces)
3 fat garlic cloves; 1 crushed, 2 minced
1 shallot, chopped
1/2 cup dry white wine
2 pounds mussels, rinsed, scrubbed and beards removed
2 tablespoons extra-virgin olive oil
1/4 teaspoon red pepper flakes
2 teaspoons chopped fresh thyme or marjoram, or both
Pinch sugar
Salt to taste
3/4 pound linguine or other pasta
1/4 cup chopped flat leaf parsley

Steps:

  • Pulse tomatoes with juices in food processor just a few times to break down into a coarse purée; set aside. Bring large pot of water to boil for pasta.
  • Meanwhile, in a wide skillet or saucepan with lid, combine crushed garlic clove and shallot with white wine. Bring to a boil and add mussels. Cover and cook, shaking pan from time to time, 2 to 4 minutes, or until mussels open up. Check mussels after 2 minutes; transfer open mussels to a bowl using tongs. Cover pan again, wait another minute, and repeat until all mussels have opened.
  • Leave mussels to cool in bowl until easily removed from shells. Remove half from shells and leave other half intact. Taste a mussel; if it is sandy, give them all a very quick rinse and drain in a colander. Transfer to a bowl and keep covered while you make tomato sauce.
  • Place a strainer over another bowl, line with cheesecloth and strain the liquid in the pan into bowl. Reserve 1/2 cup. Rinse and dry pan.
  • Heat olive oil over medium heat in pan and add minced garlic and red pepper flakes. Cook, stirring, just until fragrant, about 30 seconds to 1 minute. Add tomatoes, thyme or marjoram (or both), and sugar.
  • Turn heat up to medium-high and cook, stirring often, 5 to 10 minutes, until tomatoes have cooked down slightly. Add 1/2 cup broth from mussels, stir together and bring to a simmer. Taste and add salt as needed (you may not need to add any). Tip all mussels, shelled and unshelled, into sauce, cover and turn heat to very low or remove from heat if not serving right away. Keep warm while you cook pasta.
  • Warm a large bowl for the pasta. When water for pasta comes to a rolling boil, salt generously and add pasta. Cook al dente, following the directions on the package. Drain and toss in the warm bowl with tomato sauce, mussels and parsley. Serve right away.

Nutrition Facts : @context http, Calories 626, UnsaturatedFat 9 grams, Carbohydrate 80 grams, Fat 13 grams, Fiber 5 grams, Protein 40 grams, SaturatedFat 2 grams, Sodium 1095 milligrams, Sugar 6 grams

SPAGHETTI WITH MUSSELS AND TOMATOES



Spaghetti with Mussels and Tomatoes image

This simple pasta dish uses canned mussels that are marinated in a smoked paprika and fennel tomato sauce, making the sauce for this pasta nearly finished! Add salt to some halved cherry tomatoes to let them juice out slightly and combine it with the canned mussels and sauce, and a bit of pasta cooking water to complete the dish. It's as simple as that!

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 1 to 2 servings

Number Of Ingredients 8

1/2 cup halved cherry tomatoes
Kosher salt
1 3.5-ounce tin mussels, preferably packed in a smoked paprika and fennel tomato sauce
2 tablespoons chopped fresh parsley
2 tablespoons chopped scallions
1 tablespoon fresh lemon juice, plus a lemon wedge, for serving
1 tablespoon olive oil
4 ounces spaghetti, cooked

Steps:

  • Season the tomatoes with salt in a large bowl; let sit 15 minutes. Stir in the mussels, parsley, scallions, lemon juice and olive oil.
  • While the tomatoes sit, cook the pasta in a pot of boiling, salted water according to the label. Drain, then toss with the tomato-mussels mixture, adding a splash of pasta cooking water to loosen, if needed. Serve with a lemon wedge.

PASTA WITH MUSSELS, TOMATOES AND FRIED CAPERS



Pasta With Mussels, Tomatoes and Fried Capers image

The best part of a big pot of mussels is arguably the broth, especially when it features plenty of garlic and wine. Here, the mussels and their broth - combined with ripe summer tomatoes - make a heady, rich sauce for pasta. A topping of toasted garlicky bread crumbs run through with fried capers gives the mixture texture and tang. This is just as good warm as it is hot, so feel free to make it up to an hour in advance, adding the herbs just before serving.

Provided by Melissa Clark

Categories     dinner, weekday, pastas, main course

Time 1h

Yield 3 to 4 servings

Number Of Ingredients 15

Salt, as needed
8 ounces calamarata, rigatoni or other short pasta
4 tablespoons extra-virgin olive oil
2 tablespoons drained capers, patted dry
3 garlic cloves, 1 minced, 2 thinly sliced
1/3 cup panko bread crumbs
Large pinch of red-pepper flakes
2 cups diced ripe, fresh tomatoes (2 medium tomatoes)
Freshly ground black pepper, as needed
Fresh lemon juice, to taste
1/2 cup dry white wine
3 large sprigs fresh oregano or marjoram
2 pounds mussels, rinsed and debearded
1 tablespoon unsalted butter, at room temperature, cut into small pieces
1/4 cup torn fresh basil or mint

Steps:

  • Bring a medium pot of heavily salted water to a boil. Add pasta and cook according to package directions until 2 minutes shy of al dente. Drain.
  • As pasta cooks, prepare the bread crumbs: In a large pot, heat 3 tablespoons oil over medium heat. Add capers and minced garlic, and let sizzle for 30 seconds. Add bread crumbs, and fry until both crumbs and capers are golden brown, about 2 minutes. Scrape the crumbs and capers onto a plate, and season to taste with salt.
  • Add remaining tablespoon oil to pot and let it get hot. Add sliced garlic and red-pepper flakes, and let sizzle until garlic is golden at the edges, 1 to 2 minutes. Stir in tomatoes and a pinch of salt and pepper. Cook until tomatoes have softened and start to lose their shape, about 6 minutes. Use a slotted spoon to transfer tomato solids to a small bowl, add lemon juice to taste, and set aside.
  • Add wine and oregano to the pot and bring to a simmer. Add mussels, cover and cook over medium heat, shaking the pot occasionally, until mussels have opened and are cooked through, about 4 to 7 minutes. Transfer mussels with a slotted spoon to a large bowl, and let cool slightly. Discard any unopened mussels.
  • Simmer the mussels liquid until reduced to a glaze, about 5 minutes. Discard oregano sprigs.
  • When mussels are still hot (but not too hot to handle), pull meat from shells and add to the pot with reduced mussel broth (discard shells). Add pasta, tomatoes and butter, and toss well. Taste and add more lemon juice and salt if needed.
  • Transfer mixture to a shallow serving bowl and toss with herbs. Top with bread crumb-caper mixture and serve.

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