Mussels over peppery pasta

Yield: 1 Servings

Measure Ingredient
2 cups Flour
2 \N Egg white
2 tablespoons Olive oil
2 \N Clove garlic
1 \N Mild dried chile pepper
¼ cup Water
2 pounds Mussels in shells (cleaned and debearded)
4 \N Cloves garlic (crushed)
2 tablespoons Dried basil
⅓ cup Chopped fresh parsley
2 tablespoons Olive oil
¾ cup White wine
½ cup Water
½ cup Clam juice
2 teaspoons Corn starch
10 ounces Fresh spinach (washed)
1 tablespoon Peanut oil
1 large Clove garlic sliced thinly
3 \N Chopped italian tomatoes
\N \N White pepper
\N \N Salt (I prefer sea salt)

PASTA

SAUCE

PASTA: In food processor chop garlic and dried pepper. Add flour, egg whites, oil and mix. Add water until a ball of dough forms. If you have a hand pasta machine just cut as usual.

SAUCE: In a large frying pan saute sliced garlic in peanut oil for approx.

3 min. Add wash spinach and saute for another 3 minutes. Set aside.

In another large pan, saute crushed garlic, basil, and parsley for 3-5 minutes with some ¼ tsp sea salt. Add ½ tsp white pepper and reduce heat. Add white wine and water and lay mussels directly in pan. Cover the pan and stem the mussels over a medium temp. until the shells open (about 3-5 minutes). Remove mussels.

Mix the corn starch in the cool clam juice and add to broth in large pan.

Allow this to thicken by simmering for about 10 min. Add spinach, most of the tomatoes and the mussels and heat for 1 min - just to warm tomatoes and mussels. Do not over cook tomatoes.

Serve over spicy pasta with a touch of parsley and the remainder of fresh tomatoes and of course some parmesan.

Posted to rec.food.recipes by jmb8@... on Apr 9, 1995.

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