Mussels Puttanesca
Fresh mussels, anchovies, Kalamata olives, capers, cherry tomatoes, tomato sauce, fresh herbs, linguini, spices and grated cheese.
Ingredients
- 1 lb Mussels Washed
- 1/4 cup Olive Oil
- 4 Cloves Crushed Garlic
- 5 Anchovy Fillets
- 28 oz Can of Chunky Crushed Tomato or Hand Crushed Plum Tomatoes
- 8 Diced Roma Tomatoes
- 2 Basil Leaves Chopped
- 1/2 cup Kalamata Olives Cut In Half
- 1/4 cup Capers
- 1/2 tsp Red Pepper Flake
- Salt and Pepper
- 1 lb Linguine Spaghetti, or Fettucine
- 1/4 cup Chopped Parsley
- ¼ cup Fresh Grated Parmesan
Instructions
- Cook pasta in heavily salted water then strain and set aside. Save some one cup of the pasta water before straining.
- In a pot, over medium heat, heat olive oil, anchovies, red pepper flake, and garlic until the anchovy dissolves and garlic starts to brown.
- Add all tomatoes, olives, capers, basil, and half of the parsley. Cook over medium low heat until the sauce thickens, about twenty minutes.
- Season with salt and pepper to taste.
- Add mussels to the pot and cook until the mussels open. Discard any mussels that don’t open.
- To plate, add pasta to a bowl and cover with puttanesca sauce. Add mussels to each bowl then garnish with parmesan and the rest of the parsley.