Spinach Fettuccini With Smoked Mussels and Basil Cream

• 3 tablespoons butter
• 2 garlic cloves, crushed
• 1 cup heavy cream
• 3 tablespoons thinly sliced fresh basil
• 4 ounces smoked mussels
• 1 lb fresh spinach fettuccine
• 2 tablespoons sliced unblanched almonds, toasted
• basil (to garnish)

1. Heat butter in a large skillet; when foam subsides, stir in garlic and saute over low for 2 minutes.
2. Add cream.
3. Heat to boiling; boil until slightly thickened, about 3 minutes.
4. Stir in mussels and basil.
5. Meanwhile cook pasta in plenty of boiling water, about 2 minutes.
6. Drain.
7. Toss pasta with cream sauce and toasted almonds.
8. Garnish with basil.

butter, garlic, heavy cream, fresh basil, mussels, fresh spinach fettuccine, unblanched almonds, basil

Taken from www.food.com/recipe/spinach-fettuccini-with-smoked-mussels-and-basil-cream-335316 (may not work)