Angel Hair Pasta with Mussels & Tomato Sauce

Angel Hair Pasta with Mussels & Tomato Sauce
Photo by Susan Kahn


  • ½ cup chopped parsley
  • One 28-oz. can whole plum tomatoes with liquid (or 4 large ripe tomatoes, peeled and seeded)
  • ¾ cup crisp, dry white wine
  • 2 Tbs. Pernod or other anise-flavored liqueur
  • ¾ lb. angel hair pasta
  • 2 Tbs. olive oil
  • 4 cloves garlic, minced
  • + 6 more ingredients
    • Salt and freshly ground black pepper
    • 1 tsp. chopped fresh thyme, or ¼ tsp. dried
    • 1 medium onion, chopped
    • 5 threads saffron, crushed and soaked in 1 Tbs. warm water
    • 1-½ lb. medium mussels, cleaned and sorted
    • 1 small bulb fennel, chopped

Heat the olive oil in a large, deep skillet (with a lid) or a Dutch oven over medium heat. Add the onion and cook for 2 to 3 min. Add the fennel and cook until the onion is translucent, another 8 to 10 min. Increase the heat to high, add the Pernod, saffron, garlic, and thyme. After 1 min., stir ...

View full recipe at Fine Cooking


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