Yummy Goodness

Greg:

On our last night in Boston, we went to our pasta sauce making class at Dave's Fresh Pasta, taught by Dave himself. Dave made seven different sauces, including a marinara, a puttanesca, a pesto, a prosciutto and pea al fredo, and (our personal favorite) a red mussel sauce. Needless to say, we sampled everything and left the kitchen with our pants having been mysteriously shrunk.

Although it would be in our best interest to forget all of these recipes, we wanted to post the recipe for our favorite sauce (the red mussel). This may be as good as any pasta sauce I've ever had:

Red Mussel Sauce:

- Chop about 4 cloves of garlic (yes, James, you can add more). Cook them in a "puddle" of extra virgin olive oil (the garlic should "swim" in the oil) on low heat until very slightly brown;

- Add about one 35oz can of whole plum tomatoes. Crush the tomatoes in your hand before adding them to the pan. Do not add any extra liquid from the can;

- Add about a teaspoon of crushed red peppers (add more to taste);

- Bring to a frothy boil, then add about a cup of white wine;

- Add mussels. Keep stirring them in the pan until all are opened (throw away those that do not open);

- Add oregano and fresh parsley.

Almost every ingredient should be distinguishable, and the taste of olive oil should be prominent.