Spaghetti with Mussels and White Beans
Spaghetti with Mussels and White Beans might be just the main course you are searching for. This recipe makes 6 servings with 623 calories, 27g of protein, and 17g of fat each. This recipe covers 35% of your daily requirements of vitamins and minerals. Head to the store and pick up canned tomatoes, cannellini beans, pepper flakes, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It is a good option if you're following a pescatarian diet.
Heat butter and 2 tablespoons oil in a large heavypot over medium-low heat.
Add garlic andred pepper flakes and cook, stirring often,until beginning to brown, about 2 minutes.
Add tomatoes with juices, crushing tomatoeslightly with your hands. Increase heat tomedium-high. Cook, stirring often, untilsauce thickens, 10-15 minutes.
Meanwhile, cook pasta in a large pot ofboiling salted water, stirring occasionally,until al dente.
Drain pasta, reserving1 1/2 cups pasta cooking liquid.
Add beans and wine to sauce. Cook,stirring often, until wine has almost evaporated,about 4 minutes.
Add mussels and1/4 cup pasta cooking liquid. Cover; cook, stirringoccasionally, until mussels open, about4 minutes (discard any that do not open).
Add pasta and 1/4 cup pasta cooking liquidto mussels and stir to coat. Reduce heat tomedium and continue stirring, adding morecooking liquid as needed, until sauce coatspasta. Divide among bowls.
Drizzle with oil;garnish with parsley.