Mussels And Big Pasta

1. 1

   Clean mussels well, debearding if necessary. Place in large pan or pot, covered, over medium high heat. Peer in often and remove them one by one just as they open and place them into a separate bowl. They only take a few minutes. Overcooked mussels are not good.

2. 2

   When cooled somewhat, deshell the mussels and drain liquid into another bowl.

3. 3

   Chop tomatoes, dice garlic. Shake salt off the capers.

4. 4

   In a saucepan over medium heat, add garlic and capers to three tablespoons olive oil. Add a few turns of red pepper flakes. Saute just to the point of burning, but carefully!

5. 5

   Add mussel juice and tomatoes. Saute for 10 or 15 minutes, more raw if the tomatoes are good, well done if they arent.

6. 6

   When sauce is nearly done, add mussels and parsley. Check for salt. Cook for a minute or two, then turn off the heat.

7. 7

   Boil pasta in generously salted water to al dente and drain. Add sauce over medium heat and stir for a minute or so.

* Per serving · 4 servings · Values may vary.

No additional tips available.