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Linguine with Butternut Squash, Spinach, and Mussels

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Linguine with Butternut Squash, Spinach, and Mussels

Linguine with Butternut Squash, Spinach, and Mussels

amanda

Equipment

  • - Electric Mixer (with Whisk Attachment)

  • - Pasta Roller / Pasta Maker (Hand Crank or Electric)

  • - Large Pot with Lid

  • - High-Sided Skillet (Fry Pan)

  • - Dutch Oven

  • - Canning Jar Rack (for the Pressure Cooker)

  • - Measuring Cups and Spoons Set

  • - Large Colander with Handle

  • - Kitchen Scale (optional)

  • - Food Processor with Slicing Attachment

  • - Oven-Safe Ramekin (optional)

Ingredients

  • 4 cups 3/4-inch cubes peeled butternut squash (about 1 pound)

  • 3 tablespoons extra-virgin olive oil, divided, plus additional for drizzling

  • 1/2 cup dry white wine

  • 2 large shallots, chopped

  • 2 large garlic cloves, minced

  • 1/2 teaspoon dried crushed red pepper

  • 2 pounds mussels, scrubbed, debearded

  • 1/2 cup bottled clam juice

  • 8 ounces linguine

  • 2 5-ounce packages fresh baby spinach leaves

Instructions

1

Instruction 1

Preheat oven to 400°F. Place squash cubes on rimmed baking sheet. Sprinkle with salt and pepper, then pour 1 tablespoon olive oil over and toss to coat. Roast 10 minutes. Turn squash over; continue roasting until tender, about 20 minutes longer. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
2

Instruction 2

Bring wine, shallots, garlic, and crushed red pepper to boil in large skillet. Add mussels; cover and cook until mussels open, 2 to 3 minutes (discard any mussels that do not open). Transfer mussels to large bowl. Cover liquid in skillet and set aside. Remove mussels from shells; discard shells. Pour clam juice and any accumulated juices from mussels into liquid in skillet. Bring to boil; reduce heat to medium and simmer until reduced to 1/2 cup, about 5 minutes. Whisk in 2 tablespoons oil. Cover; set aside.
3

Instruction 3

Meanwhile, cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
4

Instruction 4

Using tongs, transfer pasta to skillet with juices, reserving pasta cooking liquid in pot. Add mussels and squash to skillet; toss. Add spinach to pasta cooking liquid; let stand 1 minute to wilt. Drain spinach.
5

Instruction 5

Divide wilted spinach among 4 wide shallow bowls. Divide linguine, squash, mussels, and sauce among bowls. Drizzle with oil and serve.
6

Instruction 6

Crisp, citrusy Mönchhof 2007 Estate Riesling, Germany ($15).
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