Sweet red peppers help balance the naturally salty mussels and the slightly acidic tomatoes.
Angel Hair Pasta with Mussels and Red Pepper Sauce
8 ounces uncooked angel hair pasta
2 teaspoons olive oil
1/3 cup diced onions
1 garlic clove, minced
2 cups diced red bell pepper (about 2 medium)
1/2 teaspoon salt
Dash of ground red pepper
1 (14.5 oz) can whole tomatoes, undrained and chopped
1/2 cup white wine
36 mussels (about 3 pounds), scrubbed and debearded
3 tablespoons chopped fresh parsley
Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.
Heat oil in a large saucepan over medium high heat. Add onion and garlic, sauté 5 minutes or until tender. Add bell pepper, salt, and ground red pepper; sauté 2 minutes. Add tomatoes and wine; bring to a boil. Reduce heat to low, and simmer 10 minutes. Add mussels, and increase heat to medium. Cover and simmer for 7 minutes or until shells open. Discard any unopened shells. Serve mussel mixture over pasta; sprinkle with parsley.
