Stancato's Pasta Sauce


	Mussels Marinara 1 Pound spaghetti 1 jar Stancato’s Marinara Sauce 1 LB fresh mussels, scrubbed and debearded 1/2 cup dry white wine 2 cloves garlic, chopped fine Salt and Pepper to taste Grated Romano cheese, chopped fresh parsley, and lemon wedges for garnish Prepare spaghetti according to directions and drain. In a medium saucepan, heat Stancato’s Marinara Sauce. In a large covered saucepan over medium heat, combine mussels, wine, garlic, salt and pepper. Cook until the mussels open. Discard any mussels that do not open. Place pasta into a large serving bowl. Top with cooked mussels and any pan juice. Cover with hot Stancato’s Marinara Sauce and garnish with Romano cheese, chopped parsley, and lemon wedges. Serve with Stancato’s Signature Barbera and house made rolls.		Baked Polenta with Fresh Marinara Beef Stew with Tomatoes, Wine and Peas Calzone Eggplant Parmesan Gnocchi or Cavatelli with Asparagus and Artichokes Lamb Stewed with Tomatoes and Garlic Lasagna Linguine with Clam and Tomato Sauce Milanese Veal Chops Monkfish Medallions with Thyme Mussela Marinara Potato and Spinach Gnocchi Rigatoni with Sausage and Peppers Shrimp in Spicy Marina Spicy Linguine with Halibut and Tomato Spinach and Ricotta Gnocchi with Classic Cheese Stancato's Meatball Milano Soup Stancato's Cream of Tomato Soup Stuffed Swordfish Rolls Tagliatelle with Bolognese Sauce