Mussels with Linguine & Tomato Sauce
INGREDIENTS
4 tbs extra virgin olive oil 1/2 red onion, chopped 2 garlic cloves, thinly sliced 1/2 tps red pepper flakes 1 28-ounce can Italian tomatoes in purée 1 C dry white wine 1 1/2 tbs minced fresh thyme 1 tbs tomato paste Coarse kosher salt and freshly ground black pepper
1 pound linguini pasta 1/4 C drained capers 2 pounds mussels, rinsed and debearded 1/4 C chopped fresh Italian parsley
METHOD
Heat two tablespoons of the extra virgin olive oil in a heavy, large pot over medium heat. Add the onion, garlic and pepper flakes and sauté until light golden, about five minutes. Add the tomatoes, half a cup of the wine, thyme and tomato paste. Bring to a boil, breaking up the tomatoes with a spoon. Reduce the heat and simmer until the sauce is thick and flavors blend, stirring frequently, about 15 minutes. Season to taste with salt and pepper. Cook the pasta in a large pot of boiling salted water until just tender but still firm to the bite, stirring occasionally, about 10 minutes. Meanwhile, add the remaining wine and capers to the sauce and bring to a boil. Add the mussels, cover and cook until the mussels open, about four minutes. Discard any mussels that do not open. Drain the pasta and add to the sauce. Add the remaining two tablespoons oil and stir over high heat for one minute to blend. Taste and adjust the seasonings. Divide the pasta and mussels among four plates. Sprinkle with the parsley and serve immediately.
Time 45 minutes
YIELD 4 servings
LEVEL Easy
SPRING 2019 www.pei-living.ca
27
Made with FlippingBook - Online magazine maker