Food Network Magazine - (05)May 2020

SPAGHETTI WITH MUSSELS

AND CALABRIAN CHILES
ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4

Kosher salt
6 tablespoons extra-virgin olive oil
¼ cup breadcrumbs
12 ounces spaghetti
4 cloves garlic, thinly sliced
1 tablespoon jarred crushed Calabrian chiles packed in oil
(or use ½ teaspoon red pepper flakes)
2 pounds small mussels, scrubbed and debearded
½ cup dry white wine
½ cup finely chopped fresh parsley
1 cup torn fresh basil

1. Bring a large pot of salted water to a boil. Combine 1 tablespoon
   olive oil and the breadcrumbs in a small skillet. Cook over medium
   heat, stirring, until the breadcrumbs are golden brown, 6 to 8 minutes.
   Season with salt and transfer to a small bowl.


2. Add the spaghetti to the boiling water and cook as the label
   directs for al dente. Meanwhile, heat 3 tablespoons olive oil and
   the garlic in a separate large pot over medium-high heat. Cook,
   stirring, until golden, about 2 minutes. Stir in the chiles. Add
   the mussels and wine and bring to a boil. Cover and cook until the
   mussels open, about 5 minutes (discard any unopened mussels).
   Drain the mussels in a colander set over a large bowl. Pour the
   liquid back into the pot. Cover the mussels to keep warm.


3. Using tongs, transfer the spaghetti to the pot with the mussel
   liquid. Cook over medium-high heat, tossing, until coated. Add
   some of the pasta cooking water, ¼ cup at a time, if the pasta
   seems dry. Stir in the parsley and season with salt.


4. Divide the pasta among bowls. Top with the mussels,
   breadcrumbs and basil; drizzle with the remaining 2 tablespoons
   olive oil.

Per serving: Calories 640; Fat 26 g (Saturated 4 g); Cholesterol 24 mg;
Sodium 547 mg; Carbohydrate 75 g; Fiber 5 g; Sugars 2 g; Protein 24 g

SESAME PORK MILANESE

ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4

4 boneless pork chops (about 6 ounces each)

Kosher salt and freshly ground pepper

¼ cup all-purpose flour

2 large eggs

2 teaspoons toasted sesame oil

1¾ cups panko

2 teaspoons vegetable oil, plus more for frying

2 tablespoons rice vinegar

4 teaspoons white miso paste

1 5-ounce package mixed baby spinach and arugula

3 carrots, grated

1 cup assorted cherry tomatoes, halved

1. Pound the pork chops with a meat mallet or heavy skillet until
   about ¼ inch thick; season with salt and pepper. Put the flour in a
   shallow baking dish. Whisk the eggs, ½ teaspoon sesame oil and
   a pinch each of salt and pepper in a second dish. Put the panko
   in a third dish. Working with 1 chop at a time, coat in the flour and
   then dip in the egg, shaking off any excess; firmly press both sides
   in the panko.


2. Heat about ½ cup vegetable oil in a large nonstick skillet over
   medium-high heat until very hot (a breadcrumb should instantly
   sizzle in the oil). Working in batches, fry the chops, turning once,
   until browned and cooked through, 4 to 5 minutes. Transfer to a
   paper towel–lined plate to drain; season with salt. (Add more oil
   to the skillet between batches if needed to maintain a thin layer.)


3. While the chops cook, whisk the vinegar, miso, 2 teaspoons
   vegetable oil and the remaining 1½ teaspoons sesame oil in a
   large bowl until smooth. Add the greens, carrots and tomatoes
   and toss; season with salt and pepper. Serve with the pork chops.
   Per serving: Calories 660; Fat 36 g (Saturated 10 g); Cholesterol 179 mg;
   Sodium 659 mg; Carbohydrate 42 g; Fiber 4 g; Sugars 6 g; Protein 40 g

62 FOOD NETWORK MAGAZINE ●MAY 2020

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