Linguine with mussels is a classic and very tasty seafood dish, a great little monument of Italian culinary tradition.
It can be prepared either plain or, as in my case, with the addition of a few cherry tomatoes.
- 2 1/2 lb fresh water mussels (scrubbed and debeard)
- 4 tbsp olive oil
- 2 cloves chopped garlic
- 3 oz chopped parsley
- 1 can peeled plum tomatoes
- 16 oz spaghetti, spaghettoni or linguine pasta
- crushed red pepper and salt to taste
DIRECTIONS:Wash the mussels under running water several times. Scrub and debeard.Boil linguine according to packet directions. Drain and set aside.Saute garlic in olive oilAdd the red chilli flakes and chopped parsleyAdd the mussels. Also add salt to taste. Cover and let cookReserve the mussels stock, remove the meat from half of the mussels and add that to the stock as well.Add the plum tomatoes. Cook for a few minutes. Press with the back of a spoon.Add the stock along with the mussels meat back into the pot.Toss the linguine into the tomato mussels sauce. Drizzle with some olive oil and chopped parsley
LINGUINE CON LE COZZE (LINGUINI PASTA WITH MUSSELS): LIKE A NONNA!