Pasta Carbonara with Mussels & Spinach

Ingredients:

• 1/2 lb Rigatoni pasta

• 1 lb. frozen cooked mussels

• 1/2 to 3/4 cup grated parmigiano reggiano cheese

• 3 cups chopped spinach

• 2 tsp olive oil

• 1 egg

• 2 egg yolks

• crushed red pepper (optional)

• black pepper

• salt

1. Bring water to boil for pasta. Generously add salt. Cook pasta according to package directions.

2. In another pot, cook frozen mussels according to package directions, set aside.

3. When pasta is done cooking, reserve 1 cup of pasta water.

4. Beat egg and eggs yolks together.

5. In a large pan, heat oil, add spinach and cook until slightly wilted. Turn heat off and add drained pasta and cheese to pan.

6. Pour beaten eggs and 1/4 cup of reserved pasta water. Toss until creamy; two minutes. Use more pasta water if needed.

7. Add mussels to pasta, season with salt and pepper. Serve with extra cheese for garnish.

Serves 4.

Pasta Carbonara with Mussels & Spinach

Notes & Tips:

• Serve this dish with a crusty bread and salad.

• Any seafood of your choice can be substituted for the mussels.

• This is a simple dish and can be prepared any night of the week.