Cappelini with Fresh Clams or Mussels

Mussels or clams work well in this garlic rich pasta dish. Both the pasta and the shellfish cook very quickly. Be sure to assemble the ingredients before starting to cook.

Ingredients

12 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

Directions

Wash 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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The information presented in Foodnotes is for informational purposes only and was created by a team of U.S. registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2003.