Steamed Mussels With Tomatoes Over Angel Hair Pasta Recipes

Steps:

• Pulse tomatoes with juices in food processor just a few times to break down into a coarse purée; set aside. Bring large pot of water to boil for pasta.
• Meanwhile, in a wide skillet or saucepan with lid, combine crushed garlic clove and shallot with white wine. Bring to a boil and add mussels. Cover and cook, shaking pan from time to time, 2 to 4 minutes, or until mussels open up. Check mussels after 2 minutes; transfer open mussels to a bowl using tongs. Cover pan again, wait another minute, and repeat until all mussels have opened.
• Leave mussels to cool in bowl until easily removed from shells. Remove half from shells and leave other half intact. Taste a mussel; if it is sandy, give them all a very quick rinse and drain in a colander. Transfer to a bowl and keep covered while you make tomato sauce.
• Place a strainer over another bowl, line with cheesecloth and strain the liquid in the pan into bowl. Reserve 1/2 cup. Rinse and dry pan.
• Heat olive oil over medium heat in pan and add minced garlic and red pepper flakes. Cook, stirring, just until fragrant, about 30 seconds to 1 minute. Add tomatoes, thyme or marjoram (or both), and sugar.
• Turn heat up to medium-high and cook, stirring often, 5 to 10 minutes, until tomatoes have cooked down slightly. Add 1/2 cup broth from mussels, stir together and bring to a simmer. Taste and add salt as needed (you may not need to add any). Tip all mussels, shelled and unshelled, into sauce, cover and turn heat to very low or remove from heat if not serving right away. Keep warm while you cook pasta.
• Warm a large bowl for the pasta. When water for pasta comes to a rolling boil, salt generously and add pasta. Cook al dente, following the directions on the package. Drain and toss in the warm bowl with tomato sauce, mussels and parsley. Serve right away.

Steps:

• Rinse the mussels under cold running water while scrubbing with a vegetable brush. Discard any with broken shells. Heat oil in a 6 to 8-quart stockpot. Saute the shallot, garlic and thyme to create a base flavor. Add the mussels and give them a good toss. Add wine, lemon juice, chicken broth and red pepper flakes; cover the pot and steam over medium-high for 5 minutes until the mussels open. Toss in the tomato, parsley and butter, recover the pot, and steam for another minute to soften. The tomatoes should keep their shape. Serve with plenty of grilled garlic bread to sop up the broth.

Steps:

• In a large pot on high heat saute the onion in the olive oil until tender but not brown. Add the garlic. Continue to cook for 1 to 2 minutes. Add the tomatoes, mussels, and parsley. Cover and cook for 5 minutes or until all of the mussels open. Discard the unopened ones and with a large spoon stir the mussels around. Add the ouzo and taste sauce for seasoning.

Steps:

• In a large skillet, warm the olive oil and garlic over medium heat. Add a pinch of salt and 2 tablespoons water. Simmer until the water cooks out and the garlic becomes tender, about 2 minutes. Stir in the tomato paste with 2 more tablespoons water and cook to "fry" the paste for a minute in the oil, stirring. Add the cherry tomatoes and cook over medium heat until they soften, 1 to 2 minutes. Add the cream. Season with salt to taste. Keep warm.
• In a large pot, bring 4 quarts water to a rolling boil. Add a generous handful of salt. Bring the water back up to a boil. Add the pasta and cook, stirring with a slotted spoon to make sure it does not clump or stick to the bottom, until al dente, 3 to 4 minutes. Reserve 1/2 cup pasta cooking liquid and drain the pasta in a large colander.
• Add the hot pasta right from the colander to the skillet and toss to coat with the cream. Shut the heat off and allow the pasta to rest for 2 minutes. If too thin, gently warm and reduce over low heat for 1 to 2 additional minutes. If it becomes too thick, simply thin it out with some of the reserved pasta cooking liquid. Serve topped with the cheese.

Steps:

• Open the can of tomatoes.
• Do not drain, but dump the whole thing in a non-metallic bowl.
• Stir in the balsamic vinegar, black pepper, basil, and salt if you really think you need it.
• Most canned tomatoes have enough salt for this, and if you're using no-salt tomatoes, its probably because you're not SUPPOSED to have the salt.
• So drop the salt shaker, buddy.
• Let the tomatoes, et al, stand about 10 minutes.
• Sauté garlic in olive oil until translucent.
• Do not brown.
• Remove skillet from the burner, leaving garlic and oil in pan.
• Set aside.
• If you haven't already, put on a pot of water to boil for the pasta.
• A big pot, so it has lots of elbow room.
• People should stick together, not pasta.
• Hmmm, that should be a commercial.
• Drain the tomatoes, catching the juice in the skillet with the sauteed garlic.
• Bring this to a boil and then simmer until the liquid is reduced by about 1/3.
• It needs to do this in order to concentrate the flavors a bit.
• While the liquid is reducing, drop the pasta into the boiling water, and cook according to package directions, just until al dente.
• When the pasta is done, drain and keep hot if the sauce is not done yet.
• Once the liquid has reduced enough, add the tomatoes, and heat briefly.
• You want them to get HOT, not MUSHY.
• Pour all this over the hot pasta and toss.
• Serve immediately, nice and hot, passing parmesan to let everyone top their own.
• This goes nicely with my Green Bean Compromise and a tossed salad with my Extremely Bad Breath Garlic& Green Olive Dressing, but serve what you like.
• I won't mind.

Steps:

• Cook pasta per directions, omitting salt and fat. Drain and keep warm.
• Heat oil in a large nonstick skilled over medium-high heat.
• Add tomato, garlic, and pepper to pan; saute 1 minute.
• Stir in wine and juice; bring to a boil.
• Add clams. Cover and cook 7 minutes or until shells open. Discard any unopened shells.
• Remove clams from pan with slotted spoon; add butter to pan, stirring until butter melts.
• Place 1 cup pasta in each of 4 shallow bowls; top each serving with 6 clams, 1/2 cup broth, and 1 teaspoon parsley.