A family style crowd pleaser.
I recommend making this with homemade fettuccine as well. After all of my test kitchens, I can say that it really only takes about an hour (20 minutes active) to make some great, rich and eggy noodles. What’s even better is that you can use the non-active time to make the pasta sauce, and have the whole dish done in about an hour.
- 2 to 2.5 lbs mussels
- 10oz fettuccine or make fresh pasta!
- 2.5 lbs tomatos, diced
- 1 large yellow onion (about 1 cup), diced
- 4 cloves crushed garlic
- 2 tbsp olive oil
- 1 teaspoon sugar
- 1 teaspoon pepper
- 1 teaspoon cayenne
- 1 tbsp chopped basil, plus extra for serving
If you're making fresh pasta
- 1 cup + 1 tbsp all purpose flour
- 1/4 cup semolina flour
- 1 whole egg + 3 yolks, whisked
1. If you’re going to make the pasta, good for you! It’s totally worth it and maybe you’ll find your zen while doing it. Mix the 1 cup flour and ¼ semolina flour in a large bowl. Make a well in the middle of the bowl and pour in the eggs. Take a fork and continually mix the eggs as the powder starts to become incorporated. Take your time with this. Once the flour is incorporated enough, you’ll have to drop the fork and get in there with your hands. Continue to incorporate as much flour as you can while kneading the dough into a ball. Admittedly, I almost never use up all the flour. Stop when you get the sense that the dough is going to dry out and get crumbly if you add more flour. At this point, remove the dough from the bowl and knead it until there are few air pockets in the dough. Wrap the dough in plastic wrap and set it aside for roughly a half hour.
Here's how much flour I usually have left over:
2. Saute onion in olive oil in a large pot until softened. Add the tomato, garlic, and spices. Let this stew for about a half hour on medium-low heat. Stir occasionally.
3. Return to the pasta. If you have a pasta roller, roll the dough down to a size 6. If not, roll the pasta out to about 1/16 inch. Lay out your pasta for about 5 minutes before cutting into the fettuccini noodles.
4. Bring a pot of heavily salted water to a boil
5. If you’re using a pasta maker, roll the dough into foot long fettuccini noodles. If you don’t have such a contraption, you can layer the dough into foot-long sheets, layering with some flour in between. Then roll this up into a cylinder and cut into noodles.
6. Cook the pasta for about 3-5 minutes, or until al dente. Drain and add to the sauce. Turn in the sauce with tongs. Add in the chopped bacon, parsley, and reserved clams. If you used boxed pasta, you will need to cook longer; just follow the steps on the box.
7. Add the mussels to the sauce and cover. Shake the pan occasionally. The mussels should open in 3-5 minutes.
8. Serve the sauce over the pasta. Add copious amounts of parmesan cheese and some extra basil before serving.