Mussels Fettuccine

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Servings: 3–4

Seafood and pasta fans, here’s a version of a southern Italian or even Neapolitan dish. When the juice from the shellfish meets the fresh ingredients, it is a ‘true pair’ (This sporting clays term means that both clays go at one time. So when you yell ‘pull!’ you get everything at once!). And just like that, this dish gives you everything at once!

Ingredients

8 ounces fettuccine

3 tablespoons butter

3 tablespoons extra virgin olive oil

12 cherry tomatoes, halved

2 pounds mussels

Zest and juice of half a lemon

½ cup finely chopped Italian parsley

5 garlic cloves, minced

1 cup fresh spinach

¼ cup white wine or seafood broth

One cup finely grated Parmigiano-Reggiano

Salt and pepper to taste

3–4 basil tops for garnish

Directions

Boil pasta in salted water.
In a pan, melt butter and olive oil.
Add tomatoes, cut side down.
Wash the mussels, then add to the pan. Cover and let simmer on medium-low heat until the shellfish open. Once opened, separate the shells and discard, setting aside several full mussels for plating.
Add zest, lemon juice, parsley, garlic and spinach.
After the spinach wilts, deglaze with white wine.
Add cooked pasta straight from the water, reserving pasta water.
Add Parmigiano-Reggiano and ¼–½ cup of pasta water and toss until all ingredients are mixed and the sauce forms.
Plate and garnish with fresh basil and full mussels.