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> Recipes > Cappelini with Fresh Clams or Mussels
CAPPELINI WITH FRESH CLAMS OR MUSSELSVisit The Healthy Living Bookshelf:
Ingredients12 ounces (340g) cappellini pasta, uncooked 3 pounds (1 1/4kg) whole mussels, (about 8 cups), scrubbed and debearded 1/3 cup (60g) onion or shallots, chopped 2 Tbsp (30mL) olive oil 3 cloves garlic, minced (or more, if desired) 1/2 tsp (1g) thyme 1/2 tsp (1g) oregano 1/4 tsp (1g) cayenne pepper 1 cup (240mL) dry white wine  DirectionsWash and scrb mussels to remove any debris on the outside of the shell. Set aside. Heat a large pot of water to boiling for the pasta. Heat olive oil in a large sauté pan. Add garlic, onion or shallots, thyme, oregano, and pepper and cook for 5 minutes, stirring occasionally until onion is soft. Add wine and bring to a simmer. Cook cappellini in the boiling water until al dente (about 3 minutes), then drain. Add mussels to onion and wine mixture, cover and cook for 5 minutes or until the shells open. Discard any unopened shells. Pour pasta into a large, shallow serving dish. Pour mussels and sauce over the pasta and serve. |
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