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Low Fat Linguine In Tomato-Mussel Sauce Recipe
Ingredients
1 cup dry white wine
4 sprigs fresh parsley, plus
1/2 cup coarsely chopped leaves
4 sprigs fresh basil, plus
1/2 cup coarsely chopped leaves
4 pounds large mussels, debearded, well washed
1 tablespoon olive oil
3 cloves garlic, minced
1/2 teaspoon crushed red pepper, or to taste
3 large vine-ripened tomatoes, peeled, up to 4, seeded and chopped , 3 cups
1/2 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
1 pound dried linguine or fettuccine
Method
In a large pot, combine wine and parsley and basil sprigs.
Bring to a boil over high heat.
Add mussels, cover and steam for 2 minutes, shaking the pot occasionally.
Begin checking mussels; as they open, transfer them to a large bowl.
Total steaming time will be about 5 minutes.
Discard any unopened mussels.
Strain mussel broth through a fine sieve lined with cheesecloth; measure our 1 1/2 cups and set aside.
Freeze any remaining broth for another use.
When cool enough to handle, pick mussels from their shells.
Refrigerate, discarding shells.
Bring a large pot of salted water to a boil for cooking pasta.
Meanwhile, in a large skillet, combine oil, garlic and crushed red pepper.
Heat over medium-low heat, stirring occasionally, until garlic is fragrant, about 1 minute.
Add tomatoes, 1/2 teaspoon salt, 1/2 teaspoon pepper and reserved broth.
Increase heat to medium.
Cook, stirring occasionally, until tomatoes form a thick sauce, 20 to 25 minutes.
Shortly before sauce has finished cooking, add reserved mussels and cook just until heated through.
Cook pasta until al dente, about 8 minutes.
Drain pasta and place in a large bowl.
Add sauce, remaining 1/2 cup each of parsley and basil, and toss.
Adjust seasoning with salt and pepper.
Serve immediately.
Makes about 8 cups, for 4 servings.
Calories per serving; 33 grams protein; 8 grams fat 0 gram saturated fat; 100 grams carbohydrate; 905 mg sodium; 64 mg cholesterol; 3 grams fiber
