Fettuccine With Mussels, Basil and Cream

• 1 pound fresh green fettuccine
• 2 tablespoons pine nuts
• 2 tablespoons butter
• 2 cloves garlic, finely minced
• 1 1/2 cups heavy cream
• 4 tablespoons very finely minced fresh basil leaves
• 1 cup steamed shucked mussels
• Salt and freshly ground black pepper
• Several fresh basil leaves for garnish

1. Bring a kettle of water to a boil for the pasta.
2. Heat a large, heavy skillet.
3. Add the pine nuts and cook, stirring, until lightly toasted.
4. Remove the nuts from the pan and reserve.
5. Lower the heat.
6. Melt the butter and lightly saute the garlic.
7. Stir in the cream and cook until the cream has reduced somewhat and is slightly thickened.
8. Stir in the basil and mussels.
9. Season the sauce to taste with salt and pepper.
10. Remove from heat.
11. Boil the fettuccine about two minutes.
12. Drain.
13. Add the fettuccine to the skillet.
14. Heat, tossing with the sauce, then serve sprinkled with the pine nuts and basil leaves.

green fettuccine, nuts, butter, garlic, heavy cream, fresh basil, steamed shucked mussels, salt, basil

Taken from cooking.nytimes.com/recipes/3488 (may not work)