banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Kamut Spaghetti with Steamed Mussels

    Share

    Clams would also work with this recipe. Brown rice, quinoa, or spelt spaghetti can be used if you can’t find kamut.

    Advertisement

    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.

    Serves 4.

    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

    Advertisement

    Kamut Spaghetti with Steamed Mussels

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Strawberry Carpaccio
    Greek Turkey Burger Bites

    Greek Turkey Burger Bites

    Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.