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Pasta with Mussels and Tomatoes

  • SERVINGS: 4
  • FAST
  • HEALTHY

From George Germon and Johanne Killeen, 1988 Best New Chefs, now at Al Forno in Providence.

  1. 5 tablespoons extra-virgin olive oil
  2. 1 medium onion, minced
  3. 1 large garlic clove, thinly sliced
  4. 1 1/2 cups dry white wine
  5. 1 pound plum tomatoes, peeled and chopped
  6. 1/2 teaspoon crushed red pepper
  7. 2 pounds mussels, scrubbed and debearded
  8. Salt and freshly ground pepper
  9. 3/4 pound spaghettini
  10. 1/4 cup chopped flat-leaf parsley
  1. Heat 3 tablespoons of the olive oil in a large, deep skillet until shimmering. Add the onion and garlic and cook over moderate heat until fragrant and softened, about 6 minutes. Increase the heat to moderately high, add the wine and boil until reduced to 1/2 cup, about 12 minutes. Add the tomatoes, crushed red pepper and mussels. Cover and cook until the mussels open, about 5 minutes. Transfer the mussels with a slotted spoon to a large warmed bowl. Season the sauce with salt and pepper, cover and remove the skillet from the heat.
  2. Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 1/2 cup of the cooking water.
  3. Add the pasta and the water to the sauce and toss over low heat for 1 minute. Add the pasta and the sauce to the mussels and toss. Sprinkle with the parsley, drizzle with the remaining 2 tablespoons of olive oil and serve.
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