Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. BRING wine to a boil in a large pot. Add mussels; cover pot and steam mussels 5-10 minutes until all mussels are open. Remove from heat. | 2. When cool enough to handle remove mussels from shell. Discard shells. Set mussels aside. | 3. STRAIN cooking liquid and set aside. | 4. BRING a large pot of water to a boil. | 5. HEAT olive oil in a large skillet over medium heat. Add garlic and sauté until golden. | 6. Add tomatoes and reserved cooking liquid. Simmer for 5 minutes. | 7. ADD calamari and simmer until firm. Season with salt and pepper. Remove from heat. | 8. COOK pasta according to package directions. Drain and add pasta to sauce. | 9. Add mussels; mix well. Sprinkle with parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white wine	1	cup		-	-	-	-
mussel	2		scrubbed	780.1938	33.4758	107.95700000000001	20.3213
extra virgin olive oil	1/4	cup		403.4667	0.0	89.76	2.2667
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
italian plum tomato	1	can		403.4667	0.0	89.76	2.2667
calamari	1	lb		403.4667	0.0	89.76	2.2667
salt				-	-	-	-
black pepper			ground	-	-	-	-
mostaccioli pasta	16	ounces		403.4667	0.0	89.76	2.2667
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.