A light and easy summer pasta sauce for fish, elevated by Meyer Lemon Paste. Notes of bayleaf, garlic and black pepper add a mild and memorable flavor to the dish. Texas food writer Don Grogg added If & When to the sauté before bringing to boil, and we took it a step further with another hit of preserved lemon in the final stir before adding the pasta and serving. New Zealand green mussels are a staple for us, but your favorite shellfish is always a good choice. Serves 2.
8-10 steamed New Zealand Green Lipped mussels, shells removed, per serving (about 1 lb, total)
½ lb pasta such as Semolina Artisanal Pasta's Organic Campanelle, with a bell shaped curve that echos the ribbon trim of mafaldine
2 TBS extra virgin olive oil
1 cup diced shallot
1 cup diced fresh cherry tomato
3 fresh garlic cloves, minced
1 TBS If & When Bayleaf Black Pepper Preserved Meyer Lemon Paste
1 TBS all-purpose flour
1 cup Sauvignon Blanc
½ cup heavy cream
½ cup grated Pecorino
Crushed red pepper to taste
Pasta water to thin
Get a pot of heavily salted water boiling for the pasta. Cook the pasta to almost al dente. Save the water.
Over medium heat, sauté shallots in olive oil until fragrant. Stir in tomato, garlic, flour, Meyer lemon paste and crushed red pepper. Bring to a gentle boil, then add wine. Cook to thicken the sauce.
Add mussels, cream and pecorino. Cook until the sauce is just about to boil. Add pasta water to thin the sauce as desired and 1/4 tsp additional lemon paste for added pucker.
Add the cooked pasta and mix well. Spoon the mixture into pre-warmed bowls and top with more crushed red pepper.
Inspired by the recipe by Texas food writer Don Grogg