Ingredients 1-16 oz box Notta Pasta Spaghetti
2 tablespoons olive oil, divided
1 lb linguica or chourico (Portuguese sausage), sliced on a diagonal
1 cup chopped shallots (about 4 large)
1 tablespoon minced garlic
1-14 oz can diced tomatoes (with juice), fire roasted or Italian
1/2 cup dry vermouth
1 teaspoon salt
Fresh cracked pepper
3 dozen mussels, scrubbed and debearded*
1/2 cup chopped Italian parsley (not curly), divided
*We used already debearded (called restaurant ready) mussels. Add time to prep if mussels are not debearded. Tip: Pliers make a good tool to grip and pull out the byssus (beard).

Directions

1.	Put a large pot of salted water on to boil.
2.	Add one tablespoon of the oil to skillet and heat over medium high heat. Add sausage and brown on both sides. Remove to bowl and cover, leaving oils in skillet.
3.	Add remaining tablespoon of olive oil to skillet, along with shallots and garlic. Cook until golden. Add tomatoes, vermouth, salt, and pepper to taste. Bring to a boil.
4.	Add mussels, sausage and 1/2 of the parsley. Cover and cook until mussels open, about 4-6 minutes. Discard any mussels that do not open.
5.	Meanwhile cook Notta Pasta according to box directions and drain. Rinse briefly and pour into large pasta bowl. Top with mussel mixture and sprinkle with remaining parsley. Serve immediately.

TOOLS & EQUIPMENT