HOME      KATE'S GLOBAL KITCHEN       SEARCH      COOKBOOK PROFILES    I LOVE DESSERTS      GLOBAL DESTINATIONS     SHOPPING     CONTACT


Pasta, Risotto and You

By Nancy Caivano

 

Pasta with Mussels Fra Diavolo

Serves 6

 

Ingredients:

1 lb. pasta (I prefer spaghetti with this
   but any pasta will work well)
4 tbsp. olive oil
6 cloves garlic, chopped (or 2 tsp. jar chopped garlic)
1 onion, thinly sliced
1 tsp. red pepper flakes (add more or less
   depending on how hot you want it)
3 hot Italian cherry peppers, chopped
2 cans crushed tomatoes
1 cans tomato purée
1 cup red wine
1/4 cup chopped parsley
1/4 cup chiffonade basil
6 lbs. mussels, soaked and scrubbed, beards removed
2 cups white wine
1 cup grated pecorino Romano cheese (or Parmesan)

 

Method:
Cook pasta in a large pot of boiling, salted water until al dente; drain.

In a large saucepan, heat olive oil over medium-high heat. Add garlic and onion. Sauté until just beginning to brown. Add red pepper flakes and cherry peppers. Sauté for 10 minutes more. Add tomatoes, purée and wine. Stir to combine. Bring to a simmer. Reduce heat to medium-low. Partially cover. Simmer for 30 minutes. Add herbs. Simmer 20 minutes more. Season with salt and pepper to taste.

Place mussels in a large pot over high heat. Add white wine and enough water to go halfway up mussels. Cook over high heat, stirring occasionally, until all mussels are open, about 15 minutes. Discard any mussels that do not open. You can serve this dish with the mussels in the shell or without the shells. If you don't want to use the shells, remove mussels from shells now and transfer to a large bowl and keep warm. If you want to use the shells, drain liquid and leave mussels in the pot.

Combine drained pasta with mussels. Toss with sauce and grated cheese and serve.

Note:
If you can't find cherry peppers, you can substitute jalapeños for a different taste.

 

Pasta, Risotto and You

Recipes
 
Kitchen Gypsy

 

This page created December 1998


The Global Gourmet
The Global Gourmet®
Main Page

 

Chinese New Year
Celebrate Chinese &
Lunar New Year

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toys Catnip Toys
 

Kitchen & Home
Markdowns

 
.