Mussels Marinara with Spaghetti Recipe source: American Test Kitchen
Ingredients: Serve 6
2 (28 ounce) cans whole peeled tomatoes
3 tablespoons extra virgin olive oil
1 onion, chopped fine
6 garlic cloves, minced
1 anchovy fillet, rinsed and minced
½ teaspoon red pepper flakes
2 cup water
1 (8 ounce) bottle clam juice
1 pound spaghetti
2 pound mussels, scrubbed and debearded
¼ minced fresh parsley
Salt and pepper
1 recipe garlic toast (recipe follow)
Procedures:
Pulse tomatoes, 1 can at a time, in food processor until carsely choped and no large pieces remain, 6 to 8 pulses each; transfer to large bowl.
Heat 2 tablespoons oil Dutch oven over medium heat until shimmering. Stir in onion and cook until softened, 5 to 7 minutes. Stir in garlic, anchovy, and pepper flakes and cook until fragrant, about 30 seconds. Stir in processed tomatoes and simmer gently until tomatoes no longer taste raw, about 10 minutes.
Stir in water, clam juice, and spaghetti and bring to rapid simmer. Cover and simmer vigorously, stirring often, for 12 minutes. Stir in mussels and continue to simmer vigorously, covered, until pasta is tender and mussels have opened about 2 minutes longer.
Unover, reduce heat to low and stir in remaining 1 tablespoon oil and parsley. Cook, tossing pasta gently, until it is well coated with sauce, 1 to minutes. Season with salt and pepper to taste, adn serve with garlic toasts.
Garlic Toasts Sauce Recipe
Ingredients:
3 (1 inch thick ) slices rustic bread
1 large garlic clove, peeled
3 tablespoons extra virgin olive oil
Salt and pepper
Procedures:
Adjust oven rack 6 inches from broiler element and heat broiler. Spread bread on rimmed baking sheet and broil until golden brown on both side, about 2 minutes per side. Rub 1 side of each toast with garlic. Drizzle with oil, season with salt and pepper to taste, and serve. End.
Ingredients: Serve 6
2 (28 ounce) cans whole peeled tomatoes
3 tablespoons extra virgin olive oil
1 onion, chopped fine
6 garlic cloves, minced
1 anchovy fillet, rinsed and minced
½ teaspoon red pepper flakes
2 cup water
1 (8 ounce) bottle clam juice
1 pound spaghetti
2 pound mussels, scrubbed and debearded
¼ minced fresh parsley
Salt and pepper
1 recipe garlic toast (recipe follow)
Procedures:
Pulse tomatoes, 1 can at a time, in food processor until carsely choped and no large pieces remain, 6 to 8 pulses each; transfer to large bowl.
Heat 2 tablespoons oil Dutch oven over medium heat until shimmering. Stir in onion and cook until softened, 5 to 7 minutes. Stir in garlic, anchovy, and pepper flakes and cook until fragrant, about 30 seconds. Stir in processed tomatoes and simmer gently until tomatoes no longer taste raw, about 10 minutes.
Stir in water, clam juice, and spaghetti and bring to rapid simmer. Cover and simmer vigorously, stirring often, for 12 minutes. Stir in mussels and continue to simmer vigorously, covered, until pasta is tender and mussels have opened about 2 minutes longer.
Unover, reduce heat to low and stir in remaining 1 tablespoon oil and parsley. Cook, tossing pasta gently, until it is well coated with sauce, 1 to minutes. Season with salt and pepper to taste, adn serve with garlic toasts.
Garlic Toasts Sauce Recipe
Ingredients:
3 (1 inch thick ) slices rustic bread
1 large garlic clove, peeled
3 tablespoons extra virgin olive oil
Salt and pepper
Procedures:
Adjust oven rack 6 inches from broiler element and heat broiler. Spread bread on rimmed baking sheet and broil until golden brown on both side, about 2 minutes per side. Rub 1 side of each toast with garlic. Drizzle with oil, season with salt and pepper to taste, and serve. End.
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