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Mostaccioli with Mussels, Calamari and Tomato Sauce (Mostaccioli con Cozze, Calamari e Salsa al Pomodoro)

Ease of preparation:  

Prep Time: 10 minutes

Cook time: 20 minutes

Servings: 4-6

Regions: Campania

Wine pairing: White

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Ingredients

1 boxBARILLA Mostaccioli
1 cupdry white wine
2 poundsmussels, scrubbed
1/4 cupextra virgin olive oil
2 clovesgarlic, minced
1 can (14 ounces)Italian plum tomatoes
1 poundcalamari
to tastesalt
to tastefreshly ground black pepper
2 tablespoonsfresh parsley, chopped


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. When cool enough to handle remove mussels from shell. Discard shell. Set mussels aside.
STRAIN cooking liquid and set aside.
BRING a large pot of water to a boil.
HEAT olive oil in a large skillet over medium heat. Add garlic and sauté until golden. Add tomatoes and reserved cooking liquid. Simmer for 5 minutes.
ADD calamari and simmer until firm. Season with salt and pepper. Remove from heat.
COOK pasta according to package directions. Drain and add pasta to sauce. Add mussels; mix well. Sprinkle with parsley




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