Rotelle with Mussels
|Mussels||2 Quart (Use Well Scrubbed Mussels)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Chopped flat leaf parsley||3 Tablespoon, chopped (Italian Broadleaf Parsley)|
|Garlic||3 Clove (15 gm), minced|
|Ripe tomatoes||4 Medium, peeled seeded, and coarsely chopped|
|Rotelle||1⁄2 Pound, cooked al dente, drained (Small Pasta "Wheels")|
Place the mussels, evenly spaced in one layer in a large shallow pan; cover and cook in a preheated 300-degree oven for 5 minutes, or just until the mussels open.
Watch carefully and from time to time shake the pan.
Strain the liquid from the mussels through cheesecloth and reserve.
Take the mussels from the shells, discarding the shells.
In a deep saucepan, heat the oil, add the parsley and garlic, and cook for 3 minutes.
Stir in the tomatoes, the strained mussel liquid, salt, and pepper.
Simmer, uncovered, for 15 minutes.
Add the mussels and cook for 5 minutes.
Mix one-half of the sauce with the pasta and spoon the remainder over individual servings.