Mussels Marinara and Spaghetti Frescata
Source of Recipe
Good Things Utah
Mussels Marinara and Spaghetti Frescata
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Updated: 11:36 am | Published: 10:42 am
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Mussels Marinara and Spaghetti Frescata
by: Buca di Beppo
1 fl oz blended oil
1 tbsp Chopped garlic
21 oz portioned mussels
12 fl oz marinara (hot)
4 oz butter
Spaghetti Frescata - Family style
4 fl oz blended oil
1/4 cup chopped garlic
4 oz red jullienne onions
6 fl oz chicken stock
4 cups diced roma tomatoes
6 oz spinach
1 1/2 tsp salt
1 1/2 tsp black pepper
4 oz butter
36 oz cooked spaghetti
Heat oil in saute pan
Add garlic and saute until golden brown (caramelize)
Add mussels and saute for an additional minute
Add marinare to the pan.
Cover saute pan with an inverted saute pan
Simmer on low flame until mussels open (about 2 minutes)
Do not reduce the marinara
Discard mussels that did not open
Transfer cooked mussels into pasta bown
Top with remaining sauce from the pan
Garnish and serve
Spaghetti Frescata - Family style
In a saute pan, heat over medium heat
Add garlic and oinions
Saute until garlic starts to turn brown and caramelize
Add chicken stock and reduce liquid by half over low heat
Add tomatoes, spinach salt and pepper
Toss to mix and saute until spinach starts to wilt
Turn off flame, add butter and swirl until butter is incorporated into the sauce
Drop pasta in boiling water for 3 seconds
Drain for 15 seconds
Toss the pasta with the sauce and mound in the bowl, reserve as much vegetables to place on top
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