Angel Hair Pasta with Mussels & Tomato Sauce

Photo by Susan Kahn
Ingredients
- 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 ...
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