Tag Archives: pasta

Mussels with Linguine

Mussels with Linguine

Mussels with linguine (or any pasta substantial enough to handle the robust flavors) is a fast easy to cook recipe. Try it for a great way to impress seafood lovers.


2 lbs. of fresh live mussels cleaned, scrubbed and allowed 1 day in the fridge to purge.
1 lb. of linguine (whole wheat is healthier)
4 cups of blanched tomatoes skinned and diced (canned if you do not have fresh to blanch)
4 cloves of garlic minced/mashed (your call)
1 red onion (you can substitute 2 shallots instead)
4 tbsp. of olive oil


1/4 crushed red pepper
4 tbsp. sweet marjoram – fresh (if using dry back off by 1/2)
4 tbsp. chopped parsley – fresh


In a large skillet heat the olive oil over medium heat. Add the red onion/shallot and the garlic. Saute until translucent – do not over cook here.

Add the crushed red pepper and the blanched/canned tomatoes, stir and simmer uncovered for about 5 minutes. Stir occasionally, the sauce should thicken a bit. Stir in the sweet marjoram and parsley, take off heat and cover.

Start the linguine and and cook according to package instructions.

Put the sauce back over medium heat and add the mussels, cover and cook for about 5 minutes – the mussels should open – if not cook for a few more minutes. The mussels will open. Any that do not open, remove and throw away.

By now the linguine is done. Drain and keep 1/2 cup of the cooking water. Put the pasta in a large serving bowl with the cooking water. Pour the sauce with the mussels over and serve.

Mussels are a common shellfish and easy to harvest – just find rocks at low tide in clean water (make sure you are doing it legally. God know the government is in charge). When cooked I feel they are as good as any clam. Frankly, I like cooked mussels more. Anyway, being a somewhat health nut now and a follower of weight watchers, I can say that this mussels with linguine recipe should make 6 servings with each serving equal to 13 points (very reasonable for a dinner).

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Pumpkin Gnocchi With Sage Butter Recipe

Pumpkin Gnocchi With Sage Butter

Pumpkin Gnocchi With Sage Butter is a savory pasta and does take time to make. The sage works perfectly with the pumpkin gnocchi


1 1/2 cups potatoes, peeled
1 cup pumpkin purée
1/4 cup grated Parmesan cheese
1 egg
1/4 teaspoon nutmeg
1/4 teaspoon of freshly ground pepper
1 teaspoon salt
1 1/2 cups unbleached, all-purpose flour (reserve an extra 1/2 cup if your gnocchi dough is to liquid)
6 ounces unsalted butter
3 tablespoons sage leaves – minced


Boil the potatoes until tender then mash and allow them to cool. Once the potatoes have cooled, mix in the remaining ingredients except flour, butter and sage. After the ingredients are mixed, add the flour slowly until all has been added. Make sure that all the flour has been mixed in thoroughly.

Bring a large pot of salted water to a boil.

Divide the dough into 6 pieces. On a floured surface – roll each piece until they are roughly 1/2″ wide. Cut into 1/2″ long pieces. Press the tines of a fork into each piece of cut dough making shallow grooves – you’ve made pumpkin gnocchi!! Set your gnocchi on a floured baking sheet. Boil the gnocchi in small batches. They should rise to the surface after a couple of minutes. Once they rise, boil for 2 to 3 minutes more. Make sure your gnocchi is cooked through. If still sticky, adjust your cooking time.

Place a large skillet on your stove over medium-high heat. Once hot, add butter. Place your gnocchi in the skillet and let them cook until their edges turn a light brown. Stir in the sage and cook for another minute. Season with salt and pepper. Pour the butter over the gnocchi and stir to coat.

You can use any fresh herb you like rather than the sage. Just remember there is a pumpkin taste so you will want to use an herb that compliments the flavor

Look at other pumpkin recipes https://traderscreek.com/recipes/recipe-index/