8 ounces spaghetti, preferably whole grain
3 tablespoons extra virgin olive oil
2 cloves garlic, minced
1 (15-ounce) can crushed tomatoes
1 pinch saﬀron, soaked in 2 tablespoons water or white wine (optional)
¾ cup dry white wine
1 pinch crushed red pepper ﬂakes
¼ teaspoon salt
About 2 pounds mussels, rinsed and scrubbed clean
¼ cup chopped fresh parsley
1 tablespoon lemon zest
- Bring a large pot of water to a boil. Cook the spaghetti according to package directions.
- Meanwhile, in a large saucepan over medium heat, heat the olive oil. Add the garlic and cook for about 1 minute. Stir constantly to prevent the garlic from burning. Add the crushed tomatoes and the saﬀron and its soaking liquid. Bring to a simmer, and cook, stirring frequently, until reduced slightly, for about 5 minutes.
- Add the wine, crushed red pepper ﬂakes, and salt, and simmer for an additional 5 minutes. Add the mussels, cover, and cook until the mussels open, about 5 minutes. Season sauce to taste with salt and pepper.
- Ladle about half the sauce over the spaghetti and toss to coat. Divide the pasta into four servings, and top with mussels and remaining sauce. Top with fresh parsley and lemon zest.
Recipe adapted from EatingWell.com. Oldways photo.
Total Fat: 16g
Saturated Fat: 2.5g