| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Italian |
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 2 |
|
Egg white |
| 2 |
T |
Olive oil |
| 2 |
|
Clove garlic |
| 1 |
|
Mild dried chile pepper |
| 1/4 |
c |
Water |
| 2 |
lb |
Mussels in shells, cleaned |
|
|
and debearded |
| 4 |
|
Cloves garlic, crushed |
| 2 |
T |
Dried basil |
| 1/3 |
c |
Chopped fresh parsley |
| 3/4 |
c |
White wine |
| 1/2 |
c |
Water |
| 1/2 |
c |
Clam juice |
| 2 |
t |
Corn starch |
| 10 |
oz |
Fresh spinach, washed |
| 1 |
T |
Peanut oil |
| 1 |
|
Clove garlic sliced thinly |
| 3 |
|
Chopped italian tomatoes |
|
|
White pepper |
|
|
Salt, I prefer sea salt |
INSTRUCTIONS
PASTA: In food processor chop garlic and dried pepper. Add flour, egg
whites, oil and mix. Add water until a ball of dough forms. If you
have a hand pasta machine just cut as usual. SAUCE: In a large frying
pan saute sliced garlic in peanut oil for approx. 3 min. Add wash
spinach and saute for another 3 minutes. Set aside. In another large
pan, saute crushed garlic, basil, and parsley for 3-5 minutes with
some 1/4 tsp sea salt. Add 1/2 tsp white pepper and reduce heat. Add
white wine and water and lay mussels directly in pan. Cover the pan
and stem the mussels over a medium temp. until the shells open (about
3-5 minutes). Remove mussels. Mix the corn starch in the cool clam
juice and add to broth in large pan. Allow this to thicken by
simmering for about 10 min. Add spinach, most of the tomatoes and the
mussels and heat for 1 min - just to warm tomatoes and mussels. Do not
over cook tomatoes. Serve over spicy pasta with a touch of parsley and
the remainder of fresh tomatoes and of course some parmesan. Posted to
rec.food.recipes by jmb8@Lehigh.EDU on Apr 9, 1995.
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