Low Fat Linguine In Tomato-mussel Sauce Recipe

Ingredients

1 cup dry white wine

4 sprigs fresh parsley, plus

1/2 cup coarsely chopped leaves

4 sprigs fresh basil, plus

1/2 cup coarsely chopped leaves

4 pounds large mussels, debearded

-- well washed

1 tablespoon olive oil

3 cloves garlic, minced

1/2 teaspoon crushed red pepper, or to taste

3 large vine-ripened tomatoes, peeled, up to 4

-- seeded and chopped

--3 cups

1/2 teaspoon salt

-- plus more to taste

1/2 teaspoon freshly ground black pepper

-- plus more to taste

1 pound dried linguine or fettuccine

Method

1.In a large pot, combine wine and parsley and basil sprigs.

Bring to a boil over high heat.

2.Add mussels, cover and steam for 2 minutes, shaking the pot occasionally.

Begin checking mussels; as they open, transfer them to a large bowl.

Total steaming time will be about 5 minutes.

Discard any unopened mussels.

3.Strain mussel broth through a fine sieve lined with cheesecloth; measure our 1 1/2 cups and set aside.

(Freeze any remaining broth for another use.)

When cool enough to handle, pick mussels from their shells.

Refrigerate, discarding shells.

4.Bring a large pot of salted water to a boil for cooking pasta.

5.Meanwhile, in a large skillet, combine oil, garlic and crushed red pepper.

Heat over medium-low heat, stirring occasionally, until garlic is fragrant, about 1 minute.

Add tomatoes, 1/2 teaspoon salt, 1/2 teaspoon pepper and reserved broth.

Increase heat to medium.

Cook, stirring occasionally, until tomatoes form a thick sauce, 20 to 25 minutes.

6.Shortly before sauce has finished cooking, add reserved mussels and cook just until heated through.

Cook pasta until al dente, about 8 minutes.

Drain pasta and place in a large bowl.

Add sauce, remaining 1/2 cup each of parsley and basil, and toss.

Adjust seasoning with salt and pepper.

Serve immediately.

Makes about 8 cups, for 4 servings.

610 calories per serving; 33 grams protein; 8 grams fat (0.

8 gram saturated fat); 100 grams carbohydrate; 905 mg sodium; 64 mg cholesterol; 3 grams fiber.

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