Linguine With Mussels And Kale Recipes

SPICY LINGUINE WITH CLAMS AND MUSSELS

Steps:

• Pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and transfer to a large serving bowl. Add the butter and parsley and toss until coated. Season with salt and pepper, to taste.
• Sauce: In a large skillet or saucepan, heat the oil over medium-high heat. Add the shallots and season with salt and pepper, to taste. Cook, stirring frequently, until soft, about 3 to 4 minutes. Add the garlic and cook for 30 seconds until aromatic. Add the wine and simmer until the liquid has reduced by half, about 2 minutes. Stir in the broth, red pepper flakes, clams and mussels. Season with salt and pepper, to taste. Bring the mixture to a simmer. Cover the pan with a tight-fitting lid and cook until all the shellfish have opened, about 5 to 8 minutes. Discard any unopened shellfish.
• Using tongs, remove the shellfish from the pan and reserve. Season the cooking liquid with 2 teaspoons of salt and 1 teaspoon pepper. Pour the shellfish cooking liquid over the pasta and toss well. Season with salt and pepper, to taste. Arrange the reserved shellfish on top of the pasta and serve.

LINGUINE WITH MUSSELS AND KALE

Steps:

• In a large pot of boiling salted water, cook the linguine until just barely al dente. Drain, reserving 1/2 cup of the pasta cooking water.
• Meanwhile, in a large, deep skillet, heat 1/4 cup of the olive oil until shimmering. Add the sliced onion, thinly sliced garlic and crushed red pepper and cook over high heat until softened, about 2 minutes.
• Add the mussels and cook, tossing, until half of them are opened, 2 to 3 minutes.
• Add the coarsely chopped kale leaves and cook, tossing, until wilted, 3 to 4 minutes.
• Add the linguine and the reserved cooking water and cook, tossing, until the linguine is al dente, the mussels are open and the sauce is thickened, about 2 minutes longer.
• Discard any unopened mussels. Season the linguine generously with salt. Transfer the linguine to shallow bowls, drizzle each with 1/2 tablespoon olive oil and serve at once.

KALE LINGUINE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and set aside.
• Bring water and stock to a boil in a medium pot over high heat. Add kale; reduce heat to low and let simmer, covered, until kale is tender but not mushy, about 20 minutes. Drain and set aside.
• Heat a 10-inch cast iron skillet over medium heat. Add oil to coat. Increase heat to medium-high. Add beef and stir quickly to crumble. Add onion and celery; continue to cook and stir until meat is browned, 5 to 7 minutes. Drain and discard grease.
• Stir diced tomatoes and Italian seasoning into the meat mixture over medium heat until thoroughly warm, about 5 minutes. Add milk, salt, and pepper; stir until blended. Stir in cooked kale. Remove from heat and serve over tossed linguine.

LINGUINE WITH MUSSELS

Steps:

• Pull off the hairlike ''beard'' that may protrude from mussel shells, and cut off any extraneous matter. Rinse mussels thoroughly under cold running water and drain. There should be about 12 cups.
• Heat 1 tablespoon oil in a large kettle. Add garlic and cook, stirring without browning, about 1 minute. Add mussels and 3 tablespoons water. Cover closely and cook about 4 minutes or until shells open. As mussels cook, shake kettle to redistribute them so they steam evenly.
• Line a bowl with a large colander and drain mussels. There should be about 1 1/2 cups of broth. Reserve broth.
• If fresh peas are used, drop in a pot of boiling water, cook 3 minutes and drain. If frozen peas are used, put in a sieve and run very hot tap water over them until defrosted. Set aside.
• When mussels are cool enough to handle, remove meat from shells. There should be about 1 1/2 cups. Set aside. Discard shells.
• Pour reserved mussel liquid through a strainer into a large skillet and add ricotta cheese. Stir until blended and simmering.
• Meanwhile, bring the remaining 10 cups of water to a boil and add linguine. If fresh pasta is used, cook 1 1/2 to 2 minutes, or to desired degree of doneness. If dried linguine is used, cook 7 to 9 minutes, or to desired doneness. Drain linguine and add it to ricotta sauce. Add remaining 1/4 cup oil and stir. Add peas, hot red pepper flakes, basil, salt, pepper and mussels. Cook until mussels are heated through and piping hot.