Mussels fra Diavolo
Recipe adapted from The Way the Cookie Crumbles (adapted from Cook's Illustrated)
3 tablespoons olive oil
6 cloves garlic, minced or pressed through garlic press
2 14-ounce cans diced tomatoes (or crushed tomatoes)
1 cup dry white wine, such as Sauvignon Blanc
1 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes
1 teaspoon oregano
1/2 teaspoon sugar
1 pound linguine
1 1/2 pounds mussels, cleaned and debearded
1/4 cup minced fresh parsley
Bring a large pot of water to a boil.
Heat another large pot over medium-low heat with 2 tablespoons olive oil. Add 6 cloves of garlic. Cook, stirring frequently, until the garlic is sticky and light golden, a few minutes. Mix in the tomatoes, wine, 1 teaspoon salt, pepper, oregano, red pepper flakes and sugar. Increase heat to medium-high and simmer until thickened and fragrant, about 8 minutes.
While the sauce is simmering, add the linguine and a teaspoon of salt to the boiling water. Cook according to package directions until al dente. Drain, return pasta to empty pot and add about 1/2 cup of sauce. Toss well to coat.
Add the mussels to the remaining sauce and cook, covered, until they just open wide, checking frequently after 3 minutes and transferring to a bowl. Discard any mussels that remain unopened after 6 minutes.
Stir the parsley and remaining tablespoon of olive oil into the sauce. Divide the pasta into bowls and top with mussels and sauce. Serve immediately.
|Mussels fra Diavolo|