Recipe - Mussels Over Peppery Pasta

PASTA
2 cup Flour
2 Egg white
2 tablespoon Olive oil
2 Clove garlic
1 Mild dried chile pepper
One fourth cup Water

SAUCE
2 pound Mussels in shells (cleaned
and debearded)
4 Cloves garlic (crushed)
2 tablespoon Dried basil
1/3 cup Chopped fresh parsley
2 tablespoon Olive oil
Three fourths cup White wine
One half cup Water
One half cup Clam juice
2 teaspoon Corn starch
10 ounce Fresh spinach (washed)
1 tablespoon Peanut oil
1 lg Clove garlic cut or sliced up thinly
3 Chopped italian tomatoes
White pepper
Salt (I prefer sea salt)

PASTA: In food processor chop garlic and dried pepper. Add flour, egg
whites, oil and mix. Add water until a ball of dough forms. If you have a
hand pasta machine just cut as usual.

SAUCE: In a large frying pan saute cut or sliced up garlic in peanut oil for approx.
3 min. Add wash spinach and saute for another 3 minutes. Set aside.

In another large pan, saute crushed garlic, basil, and parsley for 35
minutes with some One fourth tsp sea salt. Add One half tsp white pepper and reduce
heat. Add white wine and water and lay mussels directly in pan. Cover the
pan and stem the mussels over a medium temp. until the shells open (about
35 minutes). Remove mussels.

Mix the corn starch in the cool clam juice and add to broth in large pan.
Allow this to thicken by simmering for about 10 min. Add spinach, most of
the tomatoes and the mussels and heat for 1 min just to warm tomatoes and
mussels. Do not over cook tomatoes.

Serve over spicy pasta with a touch of parsley and the remainder of fresh
tomatoes and of course some parmesan.
Posted to rec.food.recipes by jmb8@Lehigh.EDU on Apr 9, 1995.