Ingredients
The following ingredients have 4 Servings
- 3 tablespoons Garlic-Infused Oil, (made with olive oil, or purchased equivalent)
- ¼ cup (16 g) chopped scallions, (green parts only)
- 1, 14.5- ounce (411 g) can diced tomatoes
- Pinch red pepper flakes
- Kosher salt
- Freshly ground black pepper
- 2- pounds (910 g) fresh mussels, (scrubbed and debearded)
- 1 cup (240 ml) dry white wine
- 12- ounces (340 g) low FODMAP gluten-free linguine or spaghetti
- 2- ounces (55 g) freshly grated Pecorino Romano or Parmigiano Reggiano cheese
- ¼ cup (8 g) chopped flat-leaf parsley
Instruction
- Start to bring a large pot of salted water to a boil.
- Heat a large skillet over low-medium heat and sauté scallion greens for a minute or two until softened, then add tomatoes, red pepper flakes, and season with salt and pepper. Bring to a simmer, covered, and cook for 5 minutes. Add the mussels and wine, bring to a simmer, cover, and cook until mussels open, about 3 minutes.
- Meanwhile, add the pasta to the boiling water in the large pot and cook until just shy of al dente, making sure to reserve some of the starchy pasta water.
- Once the mussels are open, remove them to a warm bowl (use tongs to make this easy). Add drained pasta to skillet over low heat and begin to toss around in the sauce. Add a little pasta water, cheese and parsley, tossing all the while, until pasta is coated. Add mussels back to pan and toss to combine everything well. Serve immediately. Don’t forget to set out an empty bowl to receive discarded shells, as diners dig into to you super simple, but incredibly delicious Low FODMAP Pasta with Mussels.
