Spinach Fettucine With Mussels And Fresh Tomato Sauce
Spinach Fettucine With Mussels And Fresh Tomato Sauce

Spinach Fettucine With Mussels And Fresh Tomato Sauce


October 26, 2017

  • Prep: 1 hr 30 mins
  • 1 hr 30 mins

    1 hr 30 mins

  • Yields: Serves 4


10 mL extra virgin olive oil

½ bunch parsley, chopped

For the spinach pasta

300 grams flour or all-purpose flour

2 eggs

1 pinch salt

½ tablespoon olive oil

50 grams spinach, boiled, strained, and chopped finely

For the mussel tomato sauce

1 small onion, finely chopped

3 pieces garlic cloves, thinly sliced

60 mL olive oil

6 local tomatoes, diced

1 small canned tomato, crushed

salt and pepper, to taste

500 grams fresh mussels, washed and cleaned

6 basil leaves, julienned


For the spinach pasta

Combine the flour, eggs, salt, olive oil, and chopped spinach in a kitchen bowl. Mix all the ingredients with a fork until combined. Then, using your fingers, knead the mixture until a smooth and consistent dough is formed. Wrap the dough in plastic and refrigerate for at least 1 hour.

Use a rolling pin to flatten the dough to a 1 ½ -mm thickness. Cut in 3-mm thick strips and arrange the fettucine on a lightly-floured kitchen tray.

For the mussel tomato sauce

Sauté the minced onion and thinly-sliced garlic in olive oil until golden. Add the diced local tomatoes and crushed canned tomatoes. Cook for 10 minutes, then season with salt and pepper to taste.

Add the mussels and cover the pot with the kitchen lid. When they start to open, add the julienned basil and cook for a few more minutes. Remove the mussels from the sauce, and set aside.

To assemble

Boil the fettucine in salted water. Once al dente, strain and mix with the tomato sauce.

Arrange the pasta in a plate or serving dish, garnishing it with the open mussels and the remaining sauce. Drizzle with a bit of extra virgin olive oil and garnish with chopped parsley.

Spinach Fettucine With Mussels And Fresh Tomato Sauce
(Featured in April - May 2017 Issue)

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