Fettuccine aglia e olio with mussels
The recipe Fettuccine aglian e olio with mussels can be made in around 25 minutes. One portion of this dish contains roughly 6g of protein, 23g of fat, and a total of 412 calories. This recipe serves 2. For $4.46 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. A couple people made this recipe, and 86 would say it hit the spot. It works well as a side dish. Head to the store and pick up garlic, salt and pepper, extra virgin olive oil, and a few other things to make it today. It is a good option if you're following a dairy free and pescatarian diet. It is brought to you by Casaveneracion. Overall, this recipe earns a pretty good spoonacular score of 41%. If you like this recipe, take a look at these similar recipes: Fettuccine aglian e olio with sun-dried tomatoes, Spaghetti aglian e olio, and Spaghetti aglian e olio with sun-dried tomatoes, bacon and Hungarian sausage.
Servings: 2
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
about 8 c. of mussel broth
a pinch of chili flakes
3 to 4 tbsps. of extra virgin olive oil
80 to 90 g. of fettuccine (or whatever pasta shape you prefer)
a handful of chopped fresh parsley
2 tbsps. of minced garlic
cooked mussels, empty half shell discarded for convenience
salt and pepper, to taste
Equipment:
Cooking instruction summary:
InstructionsCook the pasta as you normally would but in boiling mussel broth instead of water. How much salt you need to add depends on how well-seasoned the broth is.When the pasta is halfway done, heat the olive oil, add the garlic and chili flakes and cook over medium heat until the garlic bits are lightly browned.Drain the pasta and add to the oil and garlic. Pour in a couple of tablespoonfuls of the mussel broth. Add the mussels on the half shell. Toss. Taste and add salt and pepper, as needed. Once the mussels are heated through, turn off the heat.Add the parsley, toss until the parsley is well distributed.
Step by step:
1. Cook the pasta as you normally would but in boiling mussel broth instead of water. How much salt you need to add depends on how well-seasoned the broth is.When the pasta is halfway done, heat the olive oil, add the garlic and chili flakes and cook over medium heat until the garlic bits are lightly browned.
2. Drain the pasta and add to the oil and garlic.
3. Pour in a couple of tablespoonfuls of the mussel broth.
4. Add the mussels on the half shell. Toss. Taste and add salt and pepper, as needed. Once the mussels are heated through, turn off the heat.
5. Add the parsley, toss until the parsley is well distributed.
Nutrition Information:
covered percent of daily need
