DENNIS ODA / DODA@STARBULLETIN.COM
Mussels meet
their match
in pasta dish
Donato Loperfido's contribution to "Italy Mio Amore" Aug. 16 will be a dish of mussels and cannellini beans served over a pasta called cavatelli. He offers this simpler version for cooking at home; replacing the cavetelli with spaghettini, or thin spaghetti.
Serve it with a white wine called vermentino from Bulgari, Italy, made by Antinori.
Pasta alle Cozze
1 large tomato, peeled, seeded and chopped
12 fresh mussels, in shells
1/4 teaspoon EACH white pepper, salt and chile pepper flakes
3 tablespoons extra virgin olive oil
2 cloves garlic, sliced
1/4 cup white wine
6 ounces dry spaghettini
1 teaspoon chopped Italian parsleyBring a pot of water to a boil for pasta.
Combine tomato, mussels, pepper, salt and chile pepper in a bowl; set aside.
Heat oil over high heat. Add garlic and sauté lightly. Add mussels and tomatoes; cover until sizzling stops. Add wine and continue to cook over medium-high heat until mussels open and tomatoes begin to break down and color sauce.
Meanwhile, cook pasta until al dente. Drain and add to sauce; toss. Sprinkle with parsley and toss. Taste and adjust seasonings. Add "chef's kiss," a teaspoon more olive oil and toss. Serves 1.
Approximate nutritional analysis: 1,400 calories, 55 g total fat, 8 g saturated fat, 80 mg cholesterol, greater than 1,000 mg sodium, 156 g carbohydrate, 59 g protein.
Nutritional analyses by Joannie Dobbs, Ph.D., C.N.S.
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