Craving Italian food? We’ve got the perfect recipes for you to whip up for your family this weekend! Check out two delicious dishes from Patsy’s Italian Restaurant’s cookbook, Patsy’s Italian Family Cookbook, below.

Mussels Marinara

mussels recipe

Patsy’s Italian Family Cookbook (St. Martin’s Press)

Ingredients:

  • 2 pounds cultivated mussels, such as Prince Edward Island

  • 2 cups of cold water

  • 2 cups Tomato Sauce

  • 2 tablespoons dry white wine

  • 2 tablespoon chopped fresh flat-leaf parsley

  • Pinch of dried oregano

  • Salt and freshly ground black pepper

  • Sliced Italian bread, preferably toasted in a broiler or on a grill, for serving

Directions:

  • Put the mussels in a large pot and add the water

  • Cover and bring to a boil over high heat

  • Cook just until the shells open, about 5 minutes

  • Using a slotted spoon, transfer the opened mussels to a colander, discarding any unopened mussels. Reserve the cooking liquid

  • Line a wire strainer with moistened paper towels and set over medium bowl

  • Strain the cooking liquid through the strainer

  • Measure and reserve ½ cup of strained liquid. (You can cool, cover, and freeze the remaining mussel cooking liquid for another use or as a fish stock.) Wash and dry the pot

  • Bring the reserved cooking liquid, the tomato sauce, wine, parsley and oregano to a boil over high heat

  • Cook, stirring often, until reduced to 2 cups, about 5 minutes

  • Add the mussels, cover, and cook until the mussels are reheated, about 3 minutes more

  • Season again with salt and pepper

  • Divide the mussels and sauce evenly among four soup bowls

  • Serve hot, with toasted bread

Linguine Puttanesca

pasta recipe

Patsy’s Italian Family Cookbook (St. Martin’s Press)

Ingredients:

  • ¼ cup olive oil

  • 2 garlic cloves, peeled and finely chopped

  • One 28-ounce can whole plum tomatoes in juice, undrained

  • ½ cup coarsely chopped pitted Kalamata olives

  • 3 tablespoon drained nonpareil capers, rinsed

  • 6 anchovy fillets in oil, drained and finely chopped

  • 1 teaspoon dried oregano

  • Salt and freshly ground pepper

  • 1 pound linguine

  • Freshly grated Parmigiano-Reggiano cheese, for serving

Directions:

  • Bring a large pot of salted water to boil over high heat

  • Meanwhile, heat the oil and garlic is golden, about 2 minutes

  • Pour the tomato juices into the skillet

  • As you add the tomatoes, crush them between your fingers. Bring to boil

  • Add the olives, capers, anchovies, and oregano and reduce the heat to medium-low

  • Simmer, stirring occasionally, until the mixture has thickened, about 20 minutes

  • Remove from the heat and cover to keep warm

  • Add the linguine to the boiling water and cook according to the package directions until al dente

  • Scoop out and reserve ½ cup of the cooking water

  • Drain the linguine well and return to its cooking pot

  • Add the tomato sauce and the reserved pasta water and bring just to a boil over high heat

  • Season to taste with salt and pepper

  • Transfer to a large serving bowl and serve hot, with Parmigiano-Reggiano passed on side