Fettuccine with Mussels, Leeks and Tomatoes

1. 1

   This gorgeous dish is perfect for a special little dinner.

2. 2

   As well as being easy to make, it tastes and looks wonderful, too.

3. 3

   Choose cultured mussels as they are easy to clean and have lots of meat inside.

4. 4

   Scrub mussels under cold running water; cut off any hairy beards.

5. 5

   Discard any that do not close when tapped.

6. 6

   Trim leeks, discarding dark green parts.

7. 7

   Slice in half lengthwise and wash well.

8. 8

   Cut into thin 1 1/2-inch long strips an d set aside.

9. 9

   In large pot of boiling water, cook fettuccine until al dente (tender but firm); drain and return to pot.

10. 10

    Meanwhile, in large heavy saucepan, heat oil over medium heat; cook garlic and thyme for 1 minute.

11. 11

    Add mussels, leeks, tomatoes and wine; cover and bring to boil.

12. 12

    Reduce heat and simmer for 5 to 8 minutes or until leeks are tender and mussels open (discard any that don't open).

13. 13

    Pour tomato mixture over fettuc cine; add parsley, and pepper to taste.

14. 14

    Toss to mix and serve on dinner plates or in large individual bowls.

* Per serving · 4 servings · Values may vary.