As you see below, I use 2-color fettuccine but feel free to substitute your own favorite pasta. Why I didn't put this recipe in my cookbook, I don't know (still kicking myself over it!).
1/2 pound fresh mussels, scrubbed and debearded
1(8. 8-ounce)package of 2-color fettuccine
1 cup reduced-fat or skim milk
3 egg whites, slightly beaten
1/2 cup grated Parmesan cheese
2 tablespoons thinly sliced chives
2 tablespoons extra virgin olive oil
1 teaspoon minced garlic in oil 1/4 cup diced, roasted red bell pepper
Salt and black pepper to taste
Steam or boil the mussels in 1-inch of water until they just open, about 2 minutes covered. Drain, cool and remove the meat from the shell: set aside. In a large pot, cook the fettuccine according to package directions. Leave in colander while preparing remainder of recipe.
Meanwhile, in a large bowl, beat the milk, egg whites, cheese and chives together well: set aside as well.
Add the egg mixture and bring to scalding while constantly stirring. Add the fettuccine and toss until combined, tasting for salt and pepper. Remove to serving plate and serve immediately. Serves 2