This is a delicious and filling Italian dish which is made with shell-shaped egg noodles called Iwnachine (loo-mar-kee- nay). If lumachine are not available, any shell-shaped pasta may he used instead. Serve the dish with crusty bread and a tossed mixed salad. Chianti is an excellent wine to serve zoith this dish.
2 fl. oz. olive oil
2 garlic cloves, finely chopped
1 lb. tomatoes, blanched, peeled and chopped
8 oz. mushrooms, wiped clean and sliced
1 teaspoon dried basil
2 teaspoon dried oregano
2 teaspoon salt
2 teaspoon black pepper
2 tablespoons tomato puree
1 quart mussels, scrubbed, steamed, removed from their shells and the cooking liquid reserved
8 oz. lumachine, cooked, drained and kept hot
In a large frying-pan, heat the oil over moderate heat. When the oil is hot, add the garlic and fry, stirring constantly, for 2 minutes. Add the tomatoes, mushrooms, basil, oregano, salt, pepper and tomato puree and fry, stirring occasionally, for 5 minutes or until the mixture begins to boil. Add the mussels, with the reserved cooking liquid, and cook, stirring occa-sionally, for 2 to 3 minutes or until the mussels are heated through. Remove the pan from the heat.
Place the lumachine in a warmed serving dish. Pour over the mussel sauce and serve at once.