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Recipe: Angel Hair Pasta With Mussels and Spicy Tomato Sauce
Similar Categories: Angel, Hair, Pasta, Mussels, Spicy, Tomato, Sauce
Serving Size : 4
2 tablespoons olive oil
1 medium onion -- chopped
I small bulb fennel -- chopped
2 tablespoons Pernod or other anise-flavored liqueur
5 threads saffron
crushed and soaked in 1 Tbs. warm water
4 cloves garlic -- minced
1 teaspoon chopped fresh thyme -- or 1/4 tsp. dried
3/4 cup crisp -- dry white wine
One 28-oz. can whole plum tomatoes -- with liquid
(or 4 large ripe tomatoes -- peeled and seeded)
Salt and freshley ground black pepper
1/2 cup chopped parsley
Heat the olive oil in a large, deep skillet (with
a lid) or a Dutch oven over medium heat.
Add the onion and cook for 2 to 3 min. Add
the fennel and cook until the onion is trans-
lucent, another 8 to 10 min. Increase the
heat to high, add the Pernod, saffron, garlic,
and thyme. After 1 min., stir in the white
wine and boil for 5 min. Add the tomatoes,
reduce the heat, and simmer 15 to 20 min.,
stirring to break up the tomatoes.
Meanwhile, put water on to boil for the
pasta. When the tomato sauce has cooked
for about 20 min., scatter the mussels over
the tomato sauce and cover the pot. Steam
until the shells are open, 8 to 10 min. Dis-
card any that won't open. Season the sauce
with salt and pepper to taste and keep it
warm while you boil the pasta in salted
water. Divide the pasta and sauce among
four serving bowls and sprinkle with
chopped parsley.
Serve immediately.
2 tablespoons olive oil
1 medium onion -- chopped
I small bulb fennel -- chopped
2 tablespoons Pernod or other anise-flavored liqueur
5 threads saffron
crushed and soaked in 1 Tbs. warm water
4 cloves garlic -- minced
1 teaspoon chopped fresh thyme -- or 1/4 tsp. dried
3/4 cup crisp -- dry white wine
One 28-oz. can whole plum tomatoes -- with liquid
(or 4 large ripe tomatoes -- peeled and seeded)
Salt and freshley ground black pepper
1/2 cup chopped parsley
Heat the olive oil in a large, deep skillet (with
a lid) or a Dutch oven over medium heat.
Add the onion and cook for 2 to 3 min. Add
the fennel and cook until the onion is trans-
lucent, another 8 to 10 min. Increase the
heat to high, add the Pernod, saffron, garlic,
and thyme. After 1 min., stir in the white
wine and boil for 5 min. Add the tomatoes,
reduce the heat, and simmer 15 to 20 min.,
stirring to break up the tomatoes.
Meanwhile, put water on to boil for the
pasta. When the tomato sauce has cooked
for about 20 min., scatter the mussels over
the tomato sauce and cover the pot. Steam
until the shells are open, 8 to 10 min. Dis-
card any that won't open. Season the sauce
with salt and pepper to taste and keep it
warm while you boil the pasta in salted
water. Divide the pasta and sauce among
four serving bowls and sprinkle with
chopped parsley.
Serve immediately.
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