Categories: pasta
Ingredients
- 8 ounces uncooked fettuccine
- 2 tablespoons butter
- 1/2 cup finely chopped onion
- 6 garlic cloves, coarsely chopped
- 1/2 cup dry white wine
- 3 plum tomatoes, chopped
- 1/3 cup bottled clam juice
- 1 1/2 pounds mussels, scrubbed and debearded
- 1/4 cup chopped fresh flat-leaf parsley
Directions
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Cook pasta in boiling water until almost al dente; drain through a sieve over a large bowl. Reserve 1/3 cup pasta cooking water.
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Melt butter in a large skillet over medium heat. Add onion to pan; cook 4 minutes, stirring occasionally. Add garlic to pan; cook 1 minute, stirring constantly. Add wine to pan; cook 3 minutes or until the liquid evaporates, stirring occasionally. Add tomatoes; cook 2 minutes, stirring occasionally. Stir in reserved pasta cooking water and clam juice; bring to a boil. Add mussels; cover and cook 4 minutes or until mussels open. Discard any unopened shells. Add cooked pasta to the tomato mixture; cook 1 minute or until thoroughly heated, tossing well to combine. Sprinkle with parsley. Serve immediately.