Clams would also work with this recipe. Brown rice, quinoa, or spelt spaghetti can be used if you can’t find kamut.
1/2 lb (225 g) kamut spaghetti
1 leek, thinly sliced
2 cloves garlic, minced
1/2 cup (125 mL) dry white wine
1 cup (250 mL) cremini mushrooms, sliced
4 medium tomatoes, diced
1/2 tsp (2 mL) red pepper flakes
Salt and pepper to taste
2 lbs (1 kg) mussels, rinsed
1 Tbsp (30 mL) extra-virgin olive oil
1/3 cup (80 mL) flat leaf parsley or cilantro, chopped
Cook spaghetti according to package directions. Drain, reserving some of the cooking water. Put noodles back in the pot and cover to keep warm.
Heat 2 tsp (10 mL) oil in a large skillet. Saute the leek and garlic until they start to soften, about 3 minutes. Add white wine and mushrooms; cook until most of the liquid has evaporated, about 3 minutes. Add the tomatoes, red pepper flakes, salt, pepper, and 1/2 cup (125 mL) reserved pasta water. Simmer until the tomatoes just begin to break down, about 4 minutes.
Add the mussels to the skillet, cover, and cook for 3 to 4 minutes or just until they open. Discard any that stay shut. Add mussels and tomato sauce to the pasta pot and stir to mix.
Divide among serving plates, drizzle with olive oil, and garnish with parsley.
Each serving contains: 477 calories; 37 g protein; 9 g total fat (2 g sat. fat, 0 g trans fat); 57 g carbohydrates; 7 g fibre; 658 mg sodium
source: "Not Your Average Noodle", alive #335, September 2010
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