Makes 4 servings
- 12 ozs dried Thai curry fettuccine, red chili fettuccine or sun-dried tomato fettuccine*
- 1 pound fresh shrimp in shells (16–20)
- 12 fresh mussels
- ½ cup white wine
- 4 tbsps olive oil
- 2 tbsps peeled, julienned fresh ginger
- 3 cloves garlic, sliced
- 4 large Roma tomatoes, seeded and coarsely chopped
- ¾ tsp salt
- ¼ cup chopped fresh cilantro
- 4 green onions, bias-sliced into 2-inch lengths
In a large saucepan or Dutch oven cook fettuccine according to package directions until tender but still firm to the bite; drain and set aside. Meanwhile, remove shells and veins from shrimp, leaving tails intact, if desired. (Discard tail shells when eating.) Scrub mussels under running water, discarding any that are partially open or broken. In a medium saucepan, combine wine and mussels; cover and cook over medium heat for 5 minutes or until mussels open. (Discard any mussels that do not open.) Remove mussels with a slotted spoon. Reserve cooking liquid by slowly pouring the clear liquid out of the saucepan, leaving the sandy residue in the bottom.
In the pot in which the pasta was cooked, heat olive oil. Cook shrimp, ginger and garlic over medium heat for 4 minutes, turning shrimp after 2 minutes. Add reserved mussel cooking liquid, tomatoes and salt. Reduce heat to low; cover and cook for 2 minutes. Stir in cooked pasta, mussels and cilantro; heat through, tossing gently. Serve immediately, garnished with green onions.
*Note: If using nonspicy pasta, add ¼ teaspoon crushed red pepper with the ginger and garlic.
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