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250 g fettuccine or spaghetti pasta
1 kg mussels
2 tbsp butter
1 large onion, coarsely chopped
5 large garlic cloves, minced or crushed
2 cups whole cherry tomatoes, or 1 pint grape tomatoes
1 cup dry white wine
1 tsp dried tarragon leaves
1/2 tsp hot red-chili flakes
1/2 tsp salt
5 cups baby spinach, or 2 284-g bags spinach
To cook pasta, bring a large pot of water to a rapid boil. Meanwhile, yank off any hairy beards protruding from mussel shells, then rinse shells under cold running water. Heat butter in a large wide saucepan set over medium heat. Add onion and garlic and sauté, stirring often, just until onion softens a bit, about 2 minutes. Then add tomatoes, wine, tarragon, chili flakes and salt. Increase heat to high and boil, uncovered and stirring occasionally, until wine is almost evaporated, about 8 minutes. Add pasta to boiling water and stir until all strands are separated. Then boil rapidly, uncovered and stirring occasionally, until al dente, from 8 to 10 minutes. Meanwhile, add all of mussels to onion mixture. Cover, reduce heat to medium and cook until most mussels have opened, about 6 minutes. Stir spinach into mussel mixture just until it starts to wilt, no more than 2 minutes. Discard any mussels that haven't opened. Add well-drained pasta to pan and toss until coated with sauce. Serve immediately.
Calories 316, Protein 18.4g, Carbohydrates 20.4g, Fat 15g, Fibre 2.8g, Sodium 512mg.