Spaghetti With Mussels and White Beans
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- 1 cup dry white wine
- kosher salt
- 1 pound spaghetti
- 1 28-ounce can whole peeled tomatoes
- 1/4 cup chopped flat-leaf parsley
- 1/2 teaspoons crushed red pepper flakes
- 4 garlic cloves, chopped
- 2 pounds mussels, scrubbed, debearded
- 2 tablespoons (1/4 stick) unsalted butter
- 4 tablespoons olive oil, divided, plus more for drizzling
- 1 15-ounce can cannellini (white kidney) beans, rinsed
- Carbohydrate 79 g(26%)
- Cholesterol 53 mg(18%)
- Fat 18 g(28%)
- Fiber 8 g(32%)
- Protein 33 g(66%)
- Saturated Fat 5 g(23%)
- Sodium 1130 mg(47%)
- Calories 640
Preparation Heat butter and 2 tablespoons oil in a large heavy pot over medium-low heat. Add garlic and red pepper flakes and cook, stirring often, until beginning to brown, about 2 minutes. Add tomatoes with juices, crushing tomatoes lightly with your hands. Increase heat to medium-high. Cook, stirring often, until sauce thickens, 10-15 minutes. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 1/2 cups pasta cooking liquid. Add beans and wine to sauce. Cook, stirring often, until wine has almost evaporated, about 4 minutes. Add mussels and 1/4 cup pasta cooking liquid. Cover; cook, stirring occasionally, until mussels open, about 4 minutes (discard any that do not open). Add pasta and 1/4 cup pasta cooking liquid to mussels and stir to coat. Reduce heat to medium and continue stirring, adding more cooking liquid as needed, until sauce coats pasta. Divide among bowls. Drizzle with oil; garnish with parsley.
Preparation Heat butter and 2 tablespoons oil in a large heavy pot over medium-low heat. Add garlic and red pepper flakes and cook, stirring often, until beginning to brown, about 2 minutes. Add tomatoes with juices, crushing tomatoes lightly with your hands. Increase heat to medium-high. Cook, stirring often, until sauce thickens, 10-15 minutes. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 1/2 cups pasta cooking liquid. Add beans and wine to sauce. Cook, stirring often, until wine has almost evaporated, about 4 minutes. Add mussels and 1/4 cup pasta cooking liquid. Cover; cook, stirring occasionally, until mussels open, about 4 minutes (discard any that do not open). Add pasta and 1/4 cup pasta cooking liquid to mussels and stir to coat. Reduce heat to medium and continue stirring, adding more cooking liquid as needed, until sauce coats pasta. Divide among bowls. Drizzle with oil; garnish with parsley.
