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Linguine With Mussels And Arugula Cream Sauce

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CATEGORY CUISINE TAG YIELD
Dairy February 19 1 Servings

INGREDIENTS

1 Onion, chopped
2 T Olive oil
1/2 c Dry white wine
1/2 c Bottled clam juice
1/2 c Water
36 Mussels, preferably
cultivated
scrubbed and the
beards pulled off
1/2 c Heavy cream
2 Bunc arugula, coarse stems
discarded and the
leaves washed well
spun dry and
chopped coarse
about 3 cups
1 lb Linguine

INSTRUCTIONS

In a kettle cook the onion in the oil over moderately low heat,
stirring, until it is softened, add the wine, the clam juice, and the
water, and bring the mixture to a boil. Add the mussels, steam them,
covered, for 2 minutes, or until they are opened, transferring them
with tongs as they open to a bowl, and discard any that are unopened.
Let the mussels cool until they can be handled and remove them from
their shells, discarding the shell.  Boil the liquid remaining in the
kettle until it is reduced to about  1 cup, add the cream, and simmer
the sauce, stirring occasionally,  for 3 minutes, or until it is
thickened. Stir in the arugula, the  mussels with any liquid that has
accumulated in the bowl, and salt  and pepper to taste. In a kettle of
boiling salted water boil the  linguine until it is al dente, drain it
well, and transfer it to a  large bowl. Add the mussel mixture and toss
the mixture well.  Serves 4 to 6.  Gourmet February 1993  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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