Categories: pasta

Ingredients

• 8 ounces uncooked fettuccine
• 2 tablespoons butter
• 1/2 cup finely chopped onion
• 6 garlic cloves, coarsely chopped
• 1/2 cup dry white wine
• 3 plum tomatoes, chopped
• 1/3 cup bottled clam juice
• 1 1/2 pounds mussels, scrubbed and debearded
• 1/4 cup chopped fresh flat-leaf parsley

Directions

1. Cook pasta in boiling water until almost al dente; drain through a sieve over a large bowl. Reserve 1/3 cup pasta cooking water.

2. Melt butter in a large skillet over medium heat. Add onion to pan; cook 4 minutes, stirring occasionally. Add garlic to pan; cook 1 minute, stirring constantly. Add wine to pan; cook 3 minutes or until the liquid evaporates, stirring occasionally. Add tomatoes; cook 2 minutes, stirring occasionally. Stir in reserved pasta cooking water and clam juice; bring to a boil. Add mussels; cover and cook 4 minutes or until mussels open. Discard any unopened shells. Add cooked pasta to the tomato mixture; cook 1 minute or until thoroughly heated, tossing well to combine. Sprinkle with parsley. Serve immediately.

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