Chef Anthony Fischer brings the heat to the KOAM studio with a recipe for mussels pasta. Chef Anthony brought the following ingredients:
- 4 BAY LEAVES
- 1 POUND SMALL MUSSELS, SCRUBBED AND DEBEARDED
- 3 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
- 4 LARGE GARLIC CLOVES, MINCED
- 1/2 TEASPOON CRUSHED RED PEPPER
- 1 TABLESPOON FRESH LEMON JUICE`3/4 POUND ARTISANAL ITALIAN SPAGHETTI OR LINGUINE
- SALT
- FRESHLY GROUND PEPPER
Chef Anthony Fischer teaches culinary lessons at Pittsburg High School.
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