Best Spaghetti Con Cozze E Pomodoro Mussels And Tomatoes Recipes

SUNDAY PASTA® RECIPE: SPAGHETTI CON LE COZZE E POMODORI (MUSSELS AND TOMATOES)

Steps:

• Remove any mussels that are broken or which do not close immediately if tapped. Scrub the mussels well with a wire sponge or brush.
• Bring a large pot of salted water to boil for the pasta and tomatoes.
• Blanche the tomatoes in the boiling water (one minute) . Remove with slotted spoon. Place in a bowl of cold water to stop from cooking. Peel, the remove seeds and cut into bite-sized pieces. Set aside.
• In a large skillet, add a few tablespoons of olive oil and sauté the garlic until golden. Add the mussels and then the wine, and cover. Cook for about 5 minutes or until the shells open (discarding any mussels with a shell that does not open). Remove the mussels from the skillet with a slotted spoon and then remove all but 12 mussels from their shells. Place all shelled mussels back into the skillet with the remaining liquid.
• In a separate skillet, sauté the tomatoes in olive oil. Add salt and pepper to taste. Simmer over medium heat for about 10 minutes. Add this mixture to the large skillet containing the mussels and heat together. Add back the mussels remaining in their shells.
• Meanwhile, cook the spaghetti until al dente (two minutes less than package recommends). Drain the pasta and add it to the skillet with the mussels. Mix together over medium heat for about a minute.
• Serve immediately, evenly distributing the mussels.

SPAGHETTI CON COZZE E POMODORO (MUSSELS AND TOMATOES)

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti, and cook according to package directions.
• Place the mussels in a pot with some water. Cover and steam until the shells have opened and discard those which remain closed.
• In a saucepan, heat the oil and butter, and saute the onion and garlic until translucent. Add tomatoes, tomato paste, broth, wine, sage, chili pepper, salt, and pepper to the onions. Let simmer for 10 minutes over moderate heat, stirring occasionally. Add mussels and simmer for an additional 5 minutes.
• Remove mussels from the sauce and set aside.
• Drain the pasta and toss with sauce, parsley, and grated cheese.
• Divide pasta among 4 or 6 bowls depending on how large you like your servings and divide the mussels among the bowls.

SPAGHETTI WITH MUSSELS AND TOMATOES

Steps:

• Season the tomatoes with salt in a large bowl; let sit 15 minutes. Stir in the mussels, parsley, scallions, lemon juice and olive oil.
• While the tomatoes sit, cook the pasta in a pot of boiling, salted water according to the label. Drain, then toss with the tomato-mussels mixture, adding a splash of pasta cooking water to loosen, if needed. Serve with a lemon wedge.

PASTA CARBONARA WITH SPINACH AND TOMATOES

Steps:

• Heat 1 tablespoon butter in a large skillet over medium heat (or omit the butter and use a non-stick skillet sprayed with cooking spray) add in spinach and cook stirring until spinach wilts, remove to a bowl.
• Add in chopped bacon; cook until crisp (about 3 minutes) remove the bacon to the plate with the spinach; set aside (reserve about 1 tablespoon bacon fat in the skillet).
• Add in onion to the drippings and cook for about 3 minutes or until softened.
• Add in garlic and chili flakes; cook stirring for 2 minutes.
• Add in wine and drained diced tomatoes; cook stirring over medium heat for about 3-4 minutes, then remove the skillet from heat.
• Cook the spaghetti until al dente (omitting any salt and fat to the pot); Drain well then immediately add the cooked spaghetti to the skillet.
• Add in the spinach and bacon; stir well to combine, then place the skillet over low heat.
• In a small bowl combine the eggs with 1/2 cup Parmesan cheese; add to the pasta; cook over low heat tossing for 1-2 minutes.
• Season with fresh ground black pepper to taste and salt if desired.
• Remove from heat sprinkle the top with fresh parsley.
• Serve with more Parmesan cheese.

PASTA WITH MUSSELS IN TOMATO SAUCE

Steps:

• Pulse tomatoes with juices in food processor just a few times to break down into a coarse purée; set aside. Bring large pot of water to boil for pasta.
• Meanwhile, in a wide skillet or saucepan with lid, combine crushed garlic clove and shallot with white wine. Bring to a boil and add mussels. Cover and cook, shaking pan from time to time, 2 to 4 minutes, or until mussels open up. Check mussels after 2 minutes; transfer open mussels to a bowl using tongs. Cover pan again, wait another minute, and repeat until all mussels have opened.
• Leave mussels to cool in bowl until easily removed from shells. Remove half from shells and leave other half intact. Taste a mussel; if it is sandy, give them all a very quick rinse and drain in a colander. Transfer to a bowl and keep covered while you make tomato sauce.
• Place a strainer over another bowl, line with cheesecloth and strain the liquid in the pan into bowl. Reserve 1/2 cup. Rinse and dry pan.
• Heat olive oil over medium heat in pan and add minced garlic and red pepper flakes. Cook, stirring, just until fragrant, about 30 seconds to 1 minute. Add tomatoes, thyme or marjoram (or both), and sugar.
• Turn heat up to medium-high and cook, stirring often, 5 to 10 minutes, until tomatoes have cooked down slightly. Add 1/2 cup broth from mussels, stir together and bring to a simmer. Taste and add salt as needed (you may not need to add any). Tip all mussels, shelled and unshelled, into sauce, cover and turn heat to very low or remove from heat if not serving right away. Keep warm while you cook pasta.
• Warm a large bowl for the pasta. When water for pasta comes to a rolling boil, salt generously and add pasta. Cook al dente, following the directions on the package. Drain and toss in the warm bowl with tomato sauce, mussels and parsley. Serve right away.

SPAGHETTI WITH MUSSELS (SPAGHETTI CON LE COZZE)

Steps:

• 1. Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt.
• 2. In a 12-inch sauté pan, heat the olive oil over medium-high heat. Add the garlic and cook until light golden brown, about a minute. Add the wine, raise the heat, and bring to a boil, then add the mussels. Cook, stirring and tossing, until all of the mussels have opened, about 4 minutes.
• 3. Meanwhile, drop the pasta into the boiling water and cook until al dente; drain well.
• 4. Add the pasta to the pan with the mussels and cook over high heat for 1 minute. Add the parsley and season with salt and pepper to taste. Sprinkle with red pepper flakes and serve immediately.