Fettuccine With Mussels, Basil and Cream

5.0(5)

by Florence Fabricant·published 1987-07-19

Dinner, Easy, Quick, Pastas, Main Course

Servings

(4–6)

Total time

25 min

prep 15 min

Calories / serving

560 kcal

Ingredients (9)

serves

Instructions (5 steps)

01Bring a kettle of water to a boil for the pasta.
02Heat a large, heavy skillet. Add the pine nuts and cook, stirring, until lightly toasted. Remove the nuts from the pan and reserve. Lower the heat.
03Melt the butter and lightly saute the garlic. Stir in the cream and cook until the cream has reduced somewhat and is slightly thickened. Stir in the basil and mussels. Season the sauce to taste with salt and pepper. Remove from heat.
04Boil the fettuccine about two minutes. Drain.

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Rich recipe — supports nutrition-aware planning.