SPAGHETTI CON COZZE E POMODORO (MUSSELS AND TOMATOES)
I got this book from "Today's Cooking with Chef Pasquale". It is pretty easy to make and the final product is to die for. I have not made it in a few years so preparation time is an estimate. The flavour of the white wine really comes through in the sauce and it complements the mussels well. To reduce the fat and calories slightly, I once omitted the butter as an ingredient and it still tasted amazing. I would serve it with a leafy green salad and some Italian bread.
Provided by Canadian_in_the_Bay
Categories Mussels
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 498, Fat 16.2, SaturatedFat 4.5, Cholesterol 29.6, Sodium 365.5, Carbohydrate 64.2, Fiber 3.4, Sugar 4.5, Protein 19.6
COZZE (MUSSELS)
This delicious recipe was taught in an Italian cooking class I attended. Green Lip Mussels are sold frozen - possible subs for the mussels are swordfish or tuna.
Provided by ellie_
Categories Mussels
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet over medium heat add olive oil and onions. Cook until tender. Stir in garlic and cook stirring until golden.
- Stir in mussels (see subs in description), wine and broth and let simmer for 2-5 minutes.
- Stir in tomatoes and anisette (or Sambucca) and let simmer for 5 minutes or so.
- Pour into bowls to serve.
Nutrition Facts : Calories 252.9, Fat 16.4, SaturatedFat 2.4, Cholesterol 33.8, Sodium 370, Carbohydrate 8.3, Fiber 0.8, Sugar 1.9, Protein 15.3
SPAGHETTI WITH MUSSELS (SPAGHETTI CON LE COZZE)
A simple white wine, garlic, and parsley sauce is all that's needed to complement the fresh shellfish in this Italian pasta dish.
Provided by Mario Batali
Categories Pasta Sauté Christmas Dinner Seafood Mussel Christmas Eve Potluck Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 8
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.
SPAGHETTI POMODORO
Make and share this Spaghetti Pomodoro recipe from Food.com.
Provided by Brookelynne26
Categories Sauces
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Bring a large pot of water to boil.
- Place the olive oil and garlic in a 2-quart saucepan over medium heat. Swirl the pan to coat the garlic with oil and heat until garlic sizzles but doesn't brown, about 30 seconds. Add the red pepper flakes and stir. Add the tomatoes, salt, black pepper, and sugar and stir to combine. Bring to a boil and reduce the heat to a simmer. Cook for at least 20 minutes but no more than 30. Add the basil for last 5 minutes of cooking. Remove the basil before serving.
- Meanwhile, with 10 minutes to spare before the sauce is done, generously salt the boiling water. Add the pasta and cook until tender but slightly firm. Set the timer for 2 minutes less than the package instructions specify and taste for doneness. Drain the pasta and transfer it to a serving bowl. Toss with 1/2 cup of the sauce. For each serving, spoon on a little extra sauce, grated Parmesan cheese, a drizzle of olive oil, and freshly ground black pepper on top of the pasta.
Nutrition Facts : Calories 523.8, Fat 8.9, SaturatedFat 1.3, Sodium 308.7, Carbohydrate 94, Fiber 6.3, Sugar 8.7, Protein 16.9
CALAMARI CON POMODORO
Make and share this Calamari Con Pomodoro recipe from Food.com.
Provided by Phil Franco
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Clean squid and cut into strips.
- Heat oil in sauce pan and brown garlic.
- Add squid, and saute about 10 minutes.
- Add salt,pepper, and wine, and cook about 10 minutes more and add tomatoes and parsley.
- Cover, and simmer for 15-20 minutes.
- Serve over pasta.
Nutrition Facts : Calories 329.2, Fat 12.3, SaturatedFat 2.1, Cholesterol 528.4, Sodium 290.1, Carbohydrate 13.4, Fiber 1.3, Sugar 3.4, Protein 36.1
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- Remove any mussels that are broken or which do not close immediately if tapped. Scrub the mussels well with a wire sponge or brush.
- 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.
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