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Mussels over Peppery Pasta

2 c. flour
2 egg white
2 T olive oil
2 clove garlic
1 mild dried chile pepper
1/4 cup water

2 lb mussels in shells (cleaned and debearded)
4 cloves garlic (crushed)
2 T dried basil
1/3 c. chopped fresh parsley
2 T. olive oil
3/4 c. white wine
1/2 c. water
1/2 c clam juice
2 t. corn starch
10 oz. fresh spinach (washed)
1 T. peanut oil
1 large clove garlic sliced thinly
3 chopped italian tomatoes
white pepper
sea salt

In food processor chop garlic and dried pepper. Add flour, egg
whites, oil and mix. Add water until a ball of dough forms. If
you have a hand pasta machine just cut as usual.

In a large frying pan saute sliced garlic in peanut oil for approx.
3 min. Add wash spinach and saute for another 3 minutes. Set aside.

In another large pan, saute crushed garlic, basil, and parsley for
3-5 minutes with some 1/4 tsp sea salt. Add 1/2 tsp white pepper
and reduce heat. Add white wine and water and lay mussels directly
in pan. Cover the pan and stem the mussels over a medium temp.
until the shells open (about 3-5 minutes). Remove mussels.

Mix the corn starch in the cool clam juice and add to broth in
large pan. Allow this to thicken by simmering for about 10 min.
Add spinach, most of the tomatoes and the mussels and heat for 1
min - just to warm tomatoes and mussels. Do not over cook tomatoes.

Serve over spicy pasta with a touch of parsley and the remainder
of fresh tomatoes and of course some parmesan.


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