Dinner Party Menu Ideas

Someone asked me for an idea of what to serve for a small dinner party with friends. I immediately suggested this recipe. Serving pasta family style in a big bowl in the middle of the table instantly relaxes everyone. And the addition of shell fish make the dish elegant. The sauce for this recipe can be made before the guests arrive and the mussels can be scrubbed and de-bearded and stored in the refrigerator. With a large pot of water for the pasta simmering on the stove, this dish can be put together in a matter of minutes once everyone is ready to eat.

Linguine with Spicy Leek and Tomato Sauce with Mussels

• 1/4 c extra virgin olive oil
• 4 garlic cloves
• 1/2 tsp (or to taste) hot pepper flakes
• 1 tsp fennel seeds
• 3 medium leeks (white and light green parts only) split in half and the sliced crosswise
• 2 lb plum tomatoes (you can use quality canned chopped tomatoes)
• 1 c dry white wine
• 1 1/2 tbs white wine vinegar
• 1 lb linguine
• 2 c freshly grated Parmesan Cheese (divided)
• 2 lb fresh mussels

Heat the oil in a large skillet over medium-high heat. Add the next 3 ingredients, saute 1 minute. Add leeks, saute until beginning to soften, about 4 minutes. Add the tomatoes and stir 1 minute. Ad wine and vinegar, bring to a boil. Cover and cook until tomatoes break down, stirring often, about 5 minutes. (At this point you can turn off the flame and let the sauce rest until you are ready to finish dinner)
When you are about 15 minutes from eating, turn the pasta water on high. When it is boiling, add a small handful of salt to the water. Add the pasta and stir to make sure it doesn't stick to itself. While the past is cooking, reheat the sauce over medium low heat. When the pasta is done, pull the pasta from the water and drop into the pot of sauce. Stir to combine. Add 1/2 to 1 cup of pasta cooking water to the sauce and half the cheese. Spread the mussels over the pasta and sauce and cover with a lid. let this simmer for about 6 minutes or until the mussels have all opened. If any mussels don't open, then discard them.
Pour this magical meal into a large bowl, sprinkle with a little more cheese and place in the middle of the table with a large spoon and tongs for serving. Pall the remaining cheese around for your guests to add to their pasta.
I like to serve this by starting with a salad and the offering a basket of crusty bread with both the salad and pasta course.
This recipe serves 6 and is adapted from a recipe in the June '07 issue of bon appetit. It was a Reader's Quick Recipe submission by Tim Cole (no relation).