cook until shells begin to open, about 2 minutes.
3. Remove top, add onion and garlic, and toss. Cover pan again and cook for 1 minute.
4. To clarify the butter: Melt ½ stick butter over low heat. When melted, remove from heat
and set aside for several minutes to allow the milk solids to settle to the bottom. Skim the
clear butter from the top and discard sediment.
5. Remove top and add basil, lemon juice, and lemon butter sauce. Return to flame for 30–45
seconds with top off skillet. Discard any mussels that did not open. Serve in a deep bowl.Little Caesars Crazy Sauce
This sauce can be used over pasta or for dipping bread sticks.INGREDIENTS | YIELDS 1½ CUPS
1 (15-ounce) can tomato paste
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon garlic powder
¼ teaspoon dried basil
¼ teaspoon dried marjoram
¼ teaspoon dried oregano
¼ teaspoon ground thyme
1. Combine all the ingredients in an uncovered saucepan over medium heat.
2. When the sauce begins to bubble, reduce the heat.
3. Simmer for 30 minutes, stirring often.
4. Remove the sauce from the heat and let it cool.Olive Garden Capellini Pomodoro
This simple recipe uses traditional Italian ingredients to make a chunky red sauce that is served
over angel hair pasta.INGREDIENTS | SERVES 2
1/3 cup extra-virgin olive oil