Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Spaghetti with Mussels, Leeks and Corn
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- Level: Easy
- Total: 30 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 872
- Total Fat
- 34 g
- Saturated Fat
- 9 g
- Carbohydrates
- 97 g
- Dietary Fiber
- 6 g
- Sugar
- 7 g
- Protein
- 41 g
- Cholesterol
- 86 mg
- Sodium
- 1276 mg
Mussels cooked with olive oil, garlic and white wine and tossed with spaghetti is a simple yet delicious way to enjoy seafood and pasta. This version includes sweet summer corn and leeks, which cook with the mussels, adding no cooking time but tons of flavor and color.
- Level: Easy
- Total: 30 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 872
- Total Fat
- 34 g
- Saturated Fat
- 9 g
- Carbohydrates
- 97 g
- Dietary Fiber
- 6 g
- Sugar
- 7 g
- Protein
- 41 g
- Cholesterol
- 86 mg
- Sodium
- 1276 mg
Ingredients
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Directions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
- Meanwhile, heat the olive oil and garlic in a large wide pot over medium-high heat. Cook until the garlic is golden brown, about 2 minutes. Stir in the red pepper flakes, then add the leeks and a big pinch of salt. Stir to combine, then add the mussels, wine and corn and bring to a boil. Cover and cook until the mussels open, about 5 minutes; discard any mussels that don’t open. Use a pair of tongs to remove the mussels to a large bowl; tent loosely with foil.
- Add the spaghetti, butter and 1/2 cup of the reserved cooking water to the pot and cook, tossing with the vegetables, until the pasta is well coated, adding more of the reserved cooking water as needed if the pasta seems dry. Season with salt and pepper to taste. Stir in half of the parsley.
- Divide the pasta among bowls and top with the mussels. Sprinkle with the remaining parsley.
