Fettuccine with Mussels

Our version of an Italian clam sauce made with mussels and served over tomato fettuccine. The warm colors are enhanced with fresh basil and parsley. A little dice of tomatoes adds a garden fresh flavor.

Instructions

1. Heat the wine in a large Dutch oven over medium-high heat to boiling. Add the mussels, cover the pan, and cook until the shells open, about 5 minutes. Remove the mussels from the shells and set aside. Discard the shells. Strain the cooking liquid and reserve.
2. Heat the oil in a large skillet. Add the garlic and sauté just until the garlic begins to turn golden. Add the basil, parsley, oregano, and red pepper flakes.
3. Stir in the reserved cooking liquid and the Pernod. Heat to boiling. Reduce heat and simmer for 7 to 10 minutes.
4. Stir in the mussels and the tomato. Season to taste with salt and pepper. Keep warm.
5. Cook the tomato fettuccine in boiling salted water until tender but still firm. Drain and toss with the mussel sauce. Serve immediately.

4 portions