Spaghetti with Mussels, Tricolored Tomatoes and Romesco Cream Sauce
Romesco sauce is a flavourful Spanish-style pesto made with roasted red peppers and almonds. It makes a wonderful addition to pasta sauces and pairs nicely with seafood.
Scrub mussels, if needed, and remove any beards. Discard any mussels with cracked shells or any that do not close when tapped.
Toss together grape tomatoes, olive oil, 1 tsp (5 mL) thyme, salt and pepper; bake for 12 to 15 minutes or until blistered. Set aside.
Cook pasta according to package directions; drain.
Meanwhile, melt butter in Dutch oven or large saucepan set over medium heat; cook shallot and remaining thyme for about 1 minute or until softened. Stir in tomato paste; cook for 1 minute. Stir in wine and cream; bring to boil. Cook for 2 minutes.
Romesco Sauce
Meanwhile, in food processor, mix together red peppers, almonds, oil, vinegar, garlic, paprika and cayenne until combined.
Stir Romesco sauce into cream sauce; return to boil. Stir in mussels; cover and cook for about 5 minutes or until mussels open. Discard any mussels that do not open.
Toss pasta with mussels and sauce. Spoon reserved roasted tomatoes over top; sprinkle with basil.
Tips
Omit cream and substitute tomato sauce for a lighter dish, if desired.