Seafood and Tomato Pasta

Name: Seafood and Tomato Pasta
Total time: 50 min
Yield: 4
Cuisine: European
Ingredients: 6.5 cups mussels; extra virgin olive oil; 1 onion (finely chopped); 1 clove garlic (finely chopped); 2 carrots (very finely diced); 0.5 cup Celeriac (very finely diced); 0.667 cup white wine; 6 ripe tomatoes (peeled, deseeded and chopped); 1 chile pepper (deseededdeseeded and finely diced); 14 ounces Linguine

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Difficulty:

moderate

Difficulty

Preparation:

50 min.

Preparation

Calories:

898

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	898 kcal	(43 %)
Protein	73.27 g	(75 %)
Fat	13.14 g	(11 %)
Carbohydrates	110.28 g	(74 %)
Sugar added	0 g	(0 %)
Roughage	4.39 g	(15 %)

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more nutritional values

Vitamin A	1,063.38 mg	(132,923 %)
Vitamin D	0 μg	(0 %)
Vitamin E	1.15 mg	(10 %)
Vitamin B₁	1.63 mg	(163 %)
Vitamin B₂	1.39 mg	(126 %)
Niacin	25.13 mg	(209 %)
Vitamin B₆	0.53 mg	(38 %)
Folate	399.22 μg	(133 %)
Pantothenic acid	2.62 mg	(44 %)
Biotin	30.58 μg	(68 %)
Vitamin B₁₂	58.38 μg	(1,946 %)
Vitamin C	93.21 mg	(98 %)
Potassium	1,271.5 mg	(32 %)
Calcium	132.64 mg	(13 %)
Magnesium	124.87 mg	(42 %)
Iron	20.46 mg	(136 %)
Iodine	292.64 μg	(146 %)
Zinc	7.03 mg	(88 %)
Saturated fatty acids	2.15 g
Cholesterol	136.21 mg

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: 6 ½ cups
mussels; extra virgin olive oil; 1
onion (finely chopped); 1 clove
garlic (finely chopped); 2
carrots (very finely diced); ½ cup
Celeriac (very finely diced); ⅔ cup
white wine; 6
ripe tomatoes (peeled, deseeded and chopped); 1
chile pepper (deseededdeseeded and finely diced); 14 ounces
Linguine

How healthy are the main ingredients?

olive oil onion garlic carrot Celeriac tomato

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Preparation steps

Dispose of any open mussels then wash and de-beard the mussels under running water.

Heat 4 tbsp oil in a large pan and start by frying the onion and garlic. Add the carrots and celeriac and fry together.

Pour in 250 ml water and the white wine, then stir in the tomatoes and chilli. Season with salt and freshly ground black pepper and bring to the boil.

Add the mussels, cover and cook over a high heat for around 8 minutes, vigorously shaking from time to time. At the end of the cooking time, dispose of any mussels that have not opened.

Meanwhile, cook the linguine in plenty of salted water until al dente, then drain.

Add the pasta to the mussels in the pan and stir together well. Divide between bowls and serve immediately.