mussel & lagostino pasta

Prep Time: 10 Minutes

Cook Time: 10 Minutes

Ready In: 20 Minutes

Servings: 1

Ingredients:

3 tablespoon(s) olive oil

3 tablespoon(s) unsalted, sweet cream butter

1/8 teaspoon(s) dried thyme

1/8 teaspoon(s) dried oregano

1/8 teaspoon(s) dried basil (or several leaves of fresh)

1 pinch(s) red pepper flakes (optional)

1/8 cup(s) red wine

14 ounce(s) crushed tomatoes

1 package(s) mussel1, frozen

1 package(s) lagostinos, frozen

1/4 pound(s) vermicelli or spaghetti or linguini

1/2 cup(s) chopped spinach, fresh or frozen

salt & pepper to taste

Directions:

1. In a large skillet, on medium low heat, add olive oil and 2 tablespoons of butter. Saute onion and garlic until soft. Add dried herbs and red pepper flakes then saute 1 minute. Add red wine and simmer mixture until reduced. Add crushed tomatoes and heat thoroughly maintaining medium low heat. Add salt & pepper to taste.
2. Meanwhile, add pasta to water and cook until desired tenderness.
3. Add spinach to tomato mixture. Add lagostinos to tomato mixture. Add mussels. Add remaining butter. Cover and cook mixture on simmer no more than 6 minutes. If using fresh mussels, cook until mussels are opened; approximately 6 minutes. Discard any unopened mussels.
4. Drain paste and add to plate. Pour tomato/seafood mixture over top of pasta. Sprinkle with romano cheese & serve.

By RecipeOfHealth.com