A delicious pasta dish "Musselicious Linguine" consists of al dente linguine that has been combined with fresh mussels, garlic, onion, white wine, and aromatic herbs. The pasta is infused with the saline essence of the mussels, which are softly cooked in a delectable broth until they open. With its finishing touches of extra virgin olive oil and parsley, this dish's flavors and textures come together in a harmonious way to create a filling and cozy dinner that takes guests to sunny Italy with each bite.
Musselicious Linguine
Rated 5.0 stars by 1 users
Servings
4
Prep Time
19 minutes
Cook Time
25 minutes
Calories
520
Author:
Angie M.
A delicious pasta dish "Muselicious Linguine" consists of al dente linguine that has been combined with fresh mussels, garlic, onion, white wine, and aromatic herbs. The pasta is infused with the saline essence of the mussels, which are softly cooked in a delectable broth until they open. With its finishing touches of extra virgin olive oil and parsley, this dish's flavors and textures come together in a harmonious way to create a filling and cozy dinner that takes guests to sunny Italy with each bite.
Ingredients
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1 pound of linguine
2 pounds of fresh mussels, cleaned and debearded
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4 cloves of garlic, minced
1 small onion, finely chopped
1/2 cup of white wine
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1/4 cup of extra virgin olive oil
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1/4 teaspoon of red pepper flakes (adjust to taste)
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1/4 cup of chopped parsley
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Salt and black pepper to taste
Lemon wedges for serving (optional)
Directions
Clean the mussels: Scrub the mussels under cold running water to remove any grit or debris. Remove the beards by pulling them firmly towards the hinge of the shell. Discard any mussels that are open and don't close when tapped, as they may be dead and not safe to eat.
Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain the pasta, reserving about 1/2 cup (120ml) of the cooking water.
Cook the mussels: In a large pot or deep skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion, and sauté until fragrant and softened, about 2-3 minutes. Add the red pepper flakes and stir.
Add the mussels to the pot along with the white wine. Cover the pot with a lid and cook for about 5-7 minutes, or until the mussels have opened. Discard any mussels that have not opened.
Combine the pasta and mussels: Once the mussels have opened, remove the pot from the heat. Using tongs, transfer the cooked pasta directly from the pot of boiling water to the pot with the mussels. Toss the pasta and mussels together, adding some of the reserved pasta cooking water if needed to loosen the sauce.
Season and serve: Season the pasta and mussels with salt and black pepper to taste. Stir in the chopped parsley. Serve hot, garnished with additional parsley and lemon wedges if desired.