My Funny/Yummy Food 4 Thought Column 16

              Running Past Graveyards on a Scary Evening

 Whose cemetery this is I think I know.
 It’s about a half a mile from the picture show. 
 No one will see me running past, 
 With legs on fire, eyes aglow.
 My brother, Dave must think it queer,
 To see me running fast with fear; 
 He shouts, “Wait up!” but I am deaf, 
 Convinced the Wolfman’s drawing near.

Or Dracula might hear my breath,
 And beckon me to living death,
He calls my name, but never speaks;
My fear descends to chilling depths.

Oh, I know it’s just a fantasy I keep,
And Halloween is lending creeps,
But I won’t sleep a wink for weeks, 
But I won’t sleep a wink for weeks.  

Angel Hair Pasta with Mussels and Sausage

La Pasta Capelli con Salsicca e Cozze  

First, I know this a slight variation on my typical column, but I hope you still find it fun. I also hope the late Robert Frost doesn’t roll over in his grave at my rendition of his poem. Then again, maybe I shouldn’t worry about it ‘cause I heard the poem was ghostwritten. Ahoooo (and only kidding). This dish is a hauntingly good recipe to serve on All Hallows Eve or any other evening. It will certainly knock ‘em dead and get some serious goblin’ going.  Ahooooo! It’s heavenly too, which is why I picked it as a perfect counterpart to a scary column.  The Angel Hair pasta is so lusciously good, it could have a halo over it. The dish is complimented by the lightness of the mussels and broth and to keep things Italian, the recipe includes seasoned sausage, which may sound like a strange combo, but I promise your guests will wolf it down. (Yeah, ahooo). By the way, you could add shrimp to this dish and kick it up a frighteningly good nosh, ‘er notch.  Season the peel, deveined shrimp with salt, pepper and maybe a touch of cayenne and sauté the shrimp up front in the onions and garlic until the shrimp are done. Remove the shrimp and mix in with the mussels and pasta at the very end.

 What Youza Need:

4 Tbsp extra-virgin olive oil

½ cup diced red onions

1 Tbsp minced garlic

1 lb ground mild or hot Italian sausage seasoned with salt, pepper, 1 Tbsp each oregano & basil flakes,
and 1/2 Tbsp garlic powder

1 to 1 ½ lb fresh mussels

1 lb shrimp if you like (see comments above)

Seasonings for mussel broth: red pepper flakes to taste, regular pepper, ½ cup fresh Italian flat leaf parsley (I’m partial to flat leaf parsley versus that curly stuff)

¾ cup white wine

1 lb Angel Hair pasta  

What Youza Do
Put water on to boil for pasta. In a large sauce pan, sauté onions in 3 tablespoons olive oil until translucent, then add garlic and cook for 20 seconds more. (Add shrimp and sauté until done, if you’re going to use shrimp at all. See copy up top). Remove onions, garlic (and shrimp?) and set aside. Add another tablespoon (or two) of olive oil to the pan; let it heat up, then add seasoned ground sausage and stir until sausage is cooked and kind of crumbly. Toss the onions and garlic back in, then add rinsed and de-bearded mussels (give those guys a close shave). Drink a glass of decent white wine, then add wine just for the mussels and toss in the seasonings for the broth listed above. Cover pan and steam on pretty high heat (8 – 10 minutes?) until mussels are all open and done, but not overdone and all shriveled up like a mummy (ahooo)! My mommy used to do that. A couple of minutes after you put the mussels in, put the pasta on, but Angel Hair is done pretty quickly so be careful it doesn’t end up like a blob. (Ahooo). Pour pasta in bowl, add your fabulous mussels with broth and serve. This dish is to die for.


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