Pasta with Mussels, Pine Nuts, and Orange |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This dish combines two economical ingredients, mussels and pasta, to create an elegant dish. Ingredients:
1 pound uncooked linguine |
3 3/4 teaspoons salt, divided |
4 pounds mussels, scrubbed and debearded |
1 cup white wine |
1 tablespoon olive oil |
3/4 cup pine nuts, toasted |
1 garlic clove, sliced |
1/2 teaspoon grated orange rind |
1/2 cup fresh orange juice |
1/2 cup chopped fresh flat-leaf parsley |
Directions:
1. Cook pasta in boiling water with 1 tablespoon salt for 9 minutes; drain.
2. Combine mussels and white wine in a Dutch oven over medium-high heat. Cover and cook 7 minutes or until shells open; discard any unopened shells. Line a fine sieve with 2 layers of cheesecloth; place over a bowl. Strain cooking liquid through prepared sieve; reserve 2 cups cooking liquid. Remove mussels from shells; keep warm. Discard cheesecloth and shells.
3. Heat a large saucepan over medium heat. Add oil to pan; swirl to coat. Add pine nuts and garlic; cook 1 minute, stirring constantly. Add reserved cooking liquid, remaining 3/4 teaspoon salt, rind, and juice, stirring well; bring to a simmer. Add pasta to pan; cook 5 minutes or until liquid thickens and coats pasta. Remove from heat; stir in parsley and mussels. Serve immediately.
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