Angel Hair Pasta With Mussels & Tomato Sauce
- From: Terry Pogue <tpogue@xxxxxxxxxxx>
- Date: Sun, 3 Jun 2007 01:13:25 +0000 (UTC)
Angel Hair Pasta With Mussels & Tomato Sauce
Serves 4
Published in: Fine Cooking
2 tablespoons olive oil
1 medium onion -- chopped
1 small bulb fennel -- chopped
2 tablespoons Pernod or other anise-flavored liqueur
5 threads saffron -- crushed and soaked in 1 Tbsp warm water
4 clove garlic -- minced
1 teaspoons chopped fresh thyme -- or 1/4 tsp. dried
3/4 cup crisp -- dry white wine
28oz. can whole plum tomatoes with liquid (or 4 large ripe tomatoes
-- peeled and seeded)
1 1/2 pounds medium mussels -- cleaned and sorted
3/4 pounds angel hair pasta
Salt and freshly ground black pepper
1/2 cup chopped parsley
Heat the olive oil in a large, deep skillet (with a lid) or a Dutch
oven over medium heat. Add the onion and cook for 2 to 3 min. Add the
fennel and cook until the onion is translucent, another 8 to 10 min.
Increase the heat to high, add the Pernod, saffron, garlic, and
thyme. After 1 min., stir in the white wine and boil for 5 min. Add
the tomatoes, reduce the heat, and simmer 15 to 20 min., stirring to
break up the tomatoes.
Meanwhile, put water on to boil for the pasta. When the tomato sauce
has cooked for about 20 min., scatter the mussels over the tomato
sauce and cover the pot. Steam until the shells are open, 8 to 10
min. Discard any that wont open. Season the sauce with salt and
pepper to taste and keep it warm while you boil the pasta in salted
water. Divide the pasta and sauce among four serving bowls and
sprinkle with chopped parsley. Serve immediately.
from Fine Cooking
Recipe Notes
by Molly Stevens Steaming the mussels directly in the pasta sauce
streamlines the recipe and means more flavor in the sauce. If you
dont have Pernod, add 1/4 teaspoon crushed fennel seeds. Serves four
as a main course.
Exported from A Cook's Books -- Recipe management for Macintosh
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