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Pasta with Mussels Fra Diavolo

Source of Recipe


Global Gourmet






List of Ingredients



• 1 lb. pasta (I prefer spaghetti, but any pasta will work well)
  
• 4 Tbsp olive oil
  
• 6 cloves garlic, chopped (or 2 tsp jar chopped garlic)
  
• 1 onion, thinly sliced
  
• 1 tsp red pepper flakes (more or less, to taste)
  
• 3 hot Italian cherry peppers, chopped
  
• 2 cans crushed tomatoes
  
• 1 can tomato puree
  
• 1 cup red wine
  
• 1/4 cup chopped parsley
  
• 1/4 cup chiffonade basil
  
• 6 lbs. mussels, soaked and scrubbed, beards removed
  
• 2 cups white wine
  
• 1 cup grated pecorino Romano cheese (or Parmesan)
  






Instructions



1. Cook pasta in a large pot of boiling, salted water until al dente; drain.
   
   
2. In a large saucepan, heat olive oil over medium-high heat. Add garlic and onion. Saute until just beginning to brown. Add red pepper flakes and cherry peppers. Saute for 10 minutes more. Add tomatoes, puree and wine. Stir to combine. Bring to a simmer. Reduce heat to medium-low. Partially cover; simmer for 30 minutes. Add herbs; simmer 20 minutes more. Season with salt and pepper to taste.
   
   
3. Place mussels in a large pot over high heat. Add white wine and enough water to go halfway up mussels. Cook over high heat, stirring occasionally, until all mussels are open, about 15 minutes. Discard any mussels that do not open. You can serve this dish with the mussels in the shell or without the shells. If you don't want to use the shells, remove mussels from shells now and transfer to a large bowl and keep warm. If you want to use the shells, drain liquid and leave the mussels in the pot.
   
   
4. Combine drained pasta with mussels. Toss with sauce and grated cheese, and serve.
   
   Serves 6
   
   






Final Comments


If you can't find cherry peppers, you can substitute jalapenos for a different taste.