Mussel lovers will enjoy this simple pasta preparation. Serve with an arugula salad and crusty whole-grain bread to soak up all the juices.
Nutirion Profile: Heart Healthy High Fiber High Potassium Low Cholesterol Low Sat Fat Low Sodium
2 tablespoon extra-virgin olive oil, divided
2 large shallots, finely chopped
4 large cloves garlic, very finely chopped
1/4 teaspoon crushed red pepper
1/2 cup dry white wine
1/2 cup water
2 pounds mussels, rinsed, scrubbed and debearded (see Tip)
12 ounces whole-wheat spaghettini
1 large ripe tomato, seeded and finely chopped
1/4 cup chopped fresh parsley, plus more for garnish
1/4 teaspoon salt
Freshly ground pepper, to taste
Put a large pan of water on to boil for cooking pasta.
Heat 1 tablespoon oil in a large pot or Dutch oven over medium heat. Add shallots and cook, stirring, until softened, about 5 minutes. Add garlic and crushed red pepper and cook, stirring, until the garlic is fragrant, about 1 minute.
Add wine, water and mussels. Cover and cook for about 5 minutes. Check often and use tongs or a slotted spoon to transfer the mussels to a bowl as they open. (Discard any mussels that do not open.) Reserve the mussel-cooking liquid.
Meanwhile, cook pasta in the boiling water until al dente, about 5 minutes. Drain and return to the pot. Add the mussel-cooking liquid—pouring it slowly to leave any sand or grit behind. Stir in tomato, parsley and the remaining 1 tablespoon oil. Season with salt and pepper.
Divide the pasta among individual soup plates and top with the reserved mussels. Garnish with parsley and serve immediately.