Pasta with Mussel and Tomato Sauce
Healthy, because
Even smarter
The seafood puts an extra portion of protein on the plate. We need this protein to maintain and build muscles and as a building material for hormones, messenger substances and cells. Furthermore, mussels are a good source of omega-3 fatty acids, which keep our heart and arteries healthy. The trace elements iodine, selenium and zinc are also contained, which we need for various metabolic processes in the body.
In general, you should only eat mussels in the months ending in "r", as algae will multiply in the remaining time and marine biotoxins will be formed. The mussels use these algae as a food source and may therefore be contaminated. To eat only fresh mussels, you should carry out a freshness check: Mussels should be closed, after cooking the mussels should have opened and the seafood should not smell fishy or ammonia.
Ingredients
- Ingredients
- 300 grams Tagliatelle
- mussels (400 grams, well scrubbed)
- clam (400 grams, well scrubbed)
- 100 milliliters white wine
- 2 garlic cloves
- 1 onion
- salt
- peppers (from the mill)
- 360 grams Tomatoes (in a can)
- 3 Tbsps chopped parsley
Preparation steps
Peel garlic cloves and chop. Peel onion and cut into fine strips. Cppk tagliatelle in plenty of salted water. Meanwhile simmer mussels and clams with wine, garlic and onion for 5 minutes in a covered pan, shaking occasionally.
Remove mussels and clams that do not open. Drain tomatoes, cut into pieces and add to the pan. Let boil well 2 min. Season with salt and pepper and stir in the parsley. Drain the pasta and add to the sauce. Mix well and serve.
