INGREDIENTS:
- 5 oz. whole wheat fusilli
- 1½ lb. mussels, cleaned
- ¾ cup extra olive oil
- 2 shallots, finely chopped
- 4 garlic cloves, minced
- ½ tsp. crushed red pepper flakes
- 10 oz. cherry tomatoes, halved
- 20 basil leaves, torn into pieces
- Kosher salt and freshly ground black pepper, to taste
INSTRUCTIONS:
- Fill a large pot with salted water and bring to a boil over high heat. Add the fusilli and cook 2 minutes less than indicated on the package, because you will continue cook the pasta a few more minutes in a saucepan. Drain pasta and set aside.
- In another large pot, bring water to a boil over high heat and add the mussels. Cook for approximately 3 to 5 minutes. Drain and set aside each opened mussel. Discard all mussels that have not opened.
- In a saucepan, add extra olive oil over medium-high heat. Add shallots and cook shallots until translucent. Add garlic, red pepper flakes and cherry tomatoes. Sauté everything together for few minutes (about 2-3 minutes). Add reserved fusilli and mussels and stir well for more 2 minutes. Add basil, salt and pepper to taste. Adjust seasoning if necessary.
Source: Primavera Kitchen
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