Fresh Pasta with a Velvety Mussel and Tomato Sauce
Serves 2 for a light lunch or 4 as an appetizer at supper time
Nothing beats a seafood pasta recipe and this one won’t let you down. Light and bright, it’s a perfect match with the Valpolicella you splashed into your sauce.
1 tin of Scout Mussels
2-3 garlic cloves
1TBSP olive oil
2 cups of cooked and drained pasta, reserving ½ cup of pasta water
As much parmesan as you like
A splash of Wine for cooking (optional)
Blanch your pasta of choice in heavily salted water, once they are tender, drain and reserve ½ cup Blanching water
Heat a medium size frying pan and sweat garlic off until lightly browned
Toss in Scouts Mussels and a splash of red wine
Add reserved Pasta water and Blanched noodles and swirl all together in a pan.
Reduce on medium heat until the noodles are covered in sauce, Plate and cover generously in grated parmesan