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Oven-Roasted
Mussels Provencal with Linguine
Why limit yourself to the stovetop when you can fix a lovely pasta dinner
in the oven? This is a perfect dish in which to use precooked pasta: cook your pasta
ahead, drain it well and toss it in oil. Refrigerate in a microwave-safe container and
heat when needed. Use it throughout the week (great for feeding impatient children) or
save it for a meal like this one.
1 lb. linguine or fettuccine
4 dozen mussels, scrubbed and bearded
3 medium tomatoes, coarsely chopped
1 carrot, peeled and shredded
5 garlic cloves, coarsely chopped
1/4 cup olive oil
2 tbsp. chopped fresh parsley
2 tbsp. chopped fresh basil
3/4 cup dry white wine
1 tbsp. lemon juice
2 tbsp. capers, drained
Salt and pepper to taste
1. Preheat the oven to 450 degrees. Lightly coat a 13 x 9-inch roasting pan with
nonstick spray.
2. Cook the pasta according to package directions. Meanwhile, place the mussels in the
baking pan. Top with the tomatoes, carrot, garlic, olive oil, parsley, basil, wine, lemon
juice and capers. Cover tightly with aluminum foil and bake for 10 to 15 minutes, until
the mussels have opened. Discard any that do not open. While the mussels are roasting,
drain the pasta and transfer to a serving bowl. Serve the mussels and liquid over the
pasta and season with salt and pepper. Makes 4 to 6 servings.
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Taken from Pasta Dinners 1,2,3 by Virginia Willis. Copyright © 1996 by
Crown Publishers, Inc. Used by arrangement with Crown Publishers, Inc
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