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Prep 0 mins
Cook 30 mins
Puttanesca ("harlot sauce", roughly translated) is one of my favorite Italian pasta dishes. This is a modified version of Rachel Ray's Puttanesca in which I use smoked mussels (the kind in a tin) and and fish sauce as an alternative to anchovies. I also toss in IMITATION crab meat.
- 2 tablespoons olive oil
- 1 (3 ounce) can smoked mussels
- 1 teaspoon fish sauce
- 4 garlic cloves, mashed or finely chopped
- 1⁄2-1 teaspoon red pepper flakes (depending on how spicy you want it)
- 1⁄2 teaspoon black pepper
- 1 teaspoon dried parsley flakes
- 1 (15 ounce) can crushed tomatoes
- 1 cup chicken broth
- 8 black olives, roughly chopped
- 4 green olives, finely chopped
- 1⁄2 lb imitation crabmeat
- 1⁄2 lb linguine
- Heat olive oil on medium heat.
- Add smoked mussels, with liquid, and cook for about 5-7 minutes smashing up the mussels.
- Lower heat to medium-low and add fish sauce, garlic, red pepper flakes, black pepper, and dried parsley, cooking for about 2-3 minutes.
- Add crushed tomatoes, chicken broth, black olives, and green olives, cooking for about 15 minutes.
- Add imitation crab meat and cook another 5 minutes.
- Cook and drain linguine noodles, then toss with the puttanesca sauce.
- Set out grated romano or parmesan for topping.
- Serve with garlic bread.