3 large cloves garlic
1/2 cup dry white wine
2 lb mussels, scrubbed & debearded
1 lb fresh, ripe tomatoes or 28 oz can whole tomatoes, no salt added
2 tsp olive oil
8 oz fresh fettuccine
1. Combine 2 cloves garlic, white wine & mussels in pot; cover &
cook 4-5 min, until mussels open. Discard any that do not open.
Strain liquid & reserve.
2. Bring 3 qts water to the boil in covered pot for fettuccine.
3. Wash, trim & cut tomatoes in half. Squeezesome of the juice & se
eds out of the tomatoes & then chop coarsley. If using canned tomat-
oes, drain well & crush tomatoes between fingers.
4. Coarsley chop remaining clove of garlic & saute’ in hot oil in
saute’ pan; add tomatoes & reserved liquid from mussels. Over med
high heat, boil mixture until liquid is reduced by half.
5. Cook fettuccine according to package diredtions.
6. Remove mussels from shells & stir into sauce just to heat
through.
7. Drain fettuccine & serve topped w/ sauce.
Yield: 2 servings NY Times, Sunday, Mar 1, 1992