PASTA WITH MUSSELS AND TOMATOES ENJOY DAN:

               PASTA WITH MUSSELS AND TOMATOES by CHEF DAN:

Serves 4

INGREDIENTS:

1-cup ziti or rigatoni or other pasta

salt as needed

4-tablespoons olive oil

2-tablespoon capers, drained

3-garlic cloves, 1 minced 2 thinly sliced

1/3-cup Panko

1/8-teaspoon red pepper flakes

1-(15.5 Oz) can tomatoes

1-tablespoon lemon juice

1/2-cup white wine

3-springs fresh oregano

2-pounds PENN COVE mussels rinsed

1-tablespoon butter, softened

1/4-cup fresh torn basil 

DIRECTIONS:

1.   Bring a pot of salted water to a boil.

2.   Add pasta & cook according to package directions:

3.   Cook until 2 minutes shy of al dente, drain.

4.   As pasta cooks, prepare the Panko mixture.

5.   In a pot, heat 3-tablespoon olive oil over medium-heat & when sizzling.

6.   Add capers & garlic, sauté for 30 seconds.

7.   Add Panko & fry until carpers & garlic are golden brown, 2 minutes

8.   Scrape the crumbs & capers onto a plate,

9.   Season with salt & pepper.

10  Add remaining oil to the pot & when sizzling.

11  Add sliced garlic, sauté 1-2 minutes.

12  Stir in tomatoes & cook 6 minutes.

13  Use a slotted spoon to transfer tomato solids to a bowl.

14  Add lemon juice, then wine& oregano to the pot & bring to a simmer.

15  Add Penn Cove mussels, cover & cook over medium-heat 4-7 minutes.

16  Transfer mussels with slotted spoon to a large bowl, discard any unopened mussels & oregano springs.

17  Simmer the mussel liquid until reduced to a glaze, about 5 minutes.

18  When mussels cool take out the meat & add to the pot with the liquid.

19  Add pasta, tomatoes, & butter & toss well, add more lemon juice if needed.

20  Transfer mixture to a shallow serving bowl, toss well.

21  Top with Panko-caper mixture & serve.

ENJOY DAN:                                                           BLESSING ALWAYS!!!