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How To make Steamed Mussels with Tomato Sauce& Feta
1 tb Olive oil
1 c Finely chopped onion
1 md Clove garlic, peeled and
Minced 3/4 c Dry white wine
1 t Dried oregano, crushed
1/4 ts Crushed red pepper flakes
1/4 ts Salt
1 28-oz can peeled and diced
Tomatoes, undrained 1 c Water
1 lb Mussels, washed, beards
Removed 2 c Rotelli pasta (8 oz)
1/2 c Finely chopped parsley
3/4 c Crumbled feta cheese
Freshly ground black pepper To taste
1. Heat the oil in a large pot over medium heat. Add
the onion and garlic; saute 5 minutes. Add the wine, oregano, crushed pepper flakes and salt; simmer 5 minutes. Stir in the undrained tomatoes and water. Bring to a boil, reduce the heat and simmer 15 minutes. 2. Bring a large pot of water to a boil for the pasta.
3. Prepare the mussels. Place on steamer rack and
place over pot. (The sauce should be cooking at a high simmer.) Cover and steam 20 to 25 minutes, or until mussel shells open (discard any that do not open). 4. Cook the pasta in the boiling water according to
package directions; drain. Remove the mussels from the steamer. Put the pasta into the sauce with the parsley, adding pepper to taste. Transfer to plates or large shallow bowls and sprinkle with feta cheese. Put mussels on top and serve. Data per serving: Calories....412 Carbohydrates....48g Monounsaturated fat....4g Protein.....23g Sodium.........930mg Polyunsaturated fat....2g Fat.........12g Saturated fat.....4g Cholesterol..........51mg Submitted By CHERYL <FEATHERS@ESKIMO.COM> On FRI, 2 JUN 1995 215204 ~0700 (PDT)
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Garlicky Clams with Linguine | Emeril Lagasse
Elegant enough to impress, yet incredibly easy to prepare. This classic pasta dish pairs a garlicky sauce with briny clams served right over the top for a fresh, flavorful dish!
GARLICKY CLAMS WITH LINGUINE
SERVES 4 TO 6 AS AN APPETIZER
Salt
1 pound linguine
6 tablespoons extra-virgin olive oil
2 pounds littleneck clams, rinsed and scrubbed
½ cup dry white wine
2 tablespoons minced garlic
1/4 teaspoon crushed red pepper, plus more to taste
3 tablespoons unsalted butter
2 tablespoons chopped flat leaf parsley
Fresh basil leaves, torn
Bring a large pot of salted water to a boil. Add the linguine and cook until just al dente.
In a large saute pan, gently heat 3 tablespoons olive oil over medium heat. Add the clams and season with ½ teaspoon salt. Cook, covered for 3 minutes. If you don’t have a lid, use another large saute pan as the top. Add the wine and cook, stirring a few times. Add the garlic, red pepper, and continue to cook, shaking the pan intermittently, until all of the clams have opened, about 10 minutes. Discard any that aren’t opened. Add the butter and stir to melt.
Add the pasta to the skillet along with parsley and cook, stirring gently, to incorporate. Sprinkle basil over the top. Serve immediately, making sure to evenly distribute the clams.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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Plump shrimp sautéed in a rich & buttery, bright & lemony, herb & garlicky white wine scampi sauce, and tossed with linguine pasta. In just 30 minutes!
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