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May 13, 2021

Pasta with Meunière Sauce

A pasta bowl with pasta and mussels
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Pasta with Meunière Sauce

Repurposing leftovers into something so good it's impossible to tell they were once anything else can make you feel like a hero. This dish is the perfect example of how you can turn leftover sauce from mussels into an exquisite pasta dinner that will have everyone in awe!

  • Author: Caterina De Falco
  • Prep Time: 5 minutes
  • Cook Time: about 10 minutes for the pasta
  • Total Time: 15

Ingredients

Leftover sauce from Mussells Meunière. You can find the recipe here.

Instructions

Heat the leftover sauce from Mussells Meunière over medium heat.  Add a splash or two of cream to thicken the sauce, and cook until it thickens, about 15 minutes.  If you have leftover mussels, add them to the sauce to warm. You can add them in the shell, or remove them from the shell.  Adding them at the end is best, so they do not get overcooked.  

Toss the sauce with linguini or spaghetti pasta cooked al dente. 

Many of the recipes I share have guidelines rather than exact measurements, since I often cook "au pif" as we say in France, meaning by feel.  It is possible to pull together great meals quickly without relying on recipes when you cook by feel, or Kitchen Intuition as I call it.  You can write to me anytime if you have questions.

Copyright 2019, Return to the Table by Caterina De Falco, All Rights Reserved

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