We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies. Our cookie policy.
Grandad's mussel linguine (Linguine con cozze di Nonno)
0 Likes
Total Time: 10 minutes
Ingredients:
extra virgin olive oil
2cloves of garlicsliced
1-2pinches of crumbled dried chilli
1anchovy fillet
12ripe cherry tomatoeshalved
250 g fresh linguine
1 kg musselswashed and debearded
a small bunch of fresh parsleychopped
sea salt
freshly groundblack pepper
Instructions:
Prepare a pan of salted water and bring it to a boil. In a separate small pan over medium heat, drizzle in some extra virgin olive oil. Add garlic, dried chili, and anchovy, then squeeze in the cherry tomatoes as the garlic starts to fry. Ensure the garlic does not brown, but allow the anchovies to melt. The tomatoes and oil will create a light and delicate sauce. Cook the linguine in the boiling water as per package instructions. In the same pan, add a generous handful of washed and debearded mussels to the tomato sauce. Toss gently, cover, and cook until all the mussels open; discard any that remain closed post-cooking. Incorporate chopped parsley into the pan. The pasta should be slightly undercooked at this point. Drain the pasta, saving some cooking water, return it to the pot, and pour the mussel sauce over it, mixing thoroughly. Heat on low for a minute or two to allow the pasta to absorb the flavors. Finish by drizzling olive oil, seasoning to taste, and serving hot. Enjoy!