Linguine with mussels
Linguine are among the different qualities of long pasta the best and most delicious, if combined with special Mediterranean seafood they can make a dish unique and unforgettable. For this reason we decided to offer you a greedy and tasty recipe with the flavor of fresh tomato blends combined with seafood. For this recipe, very few ingredients are necessary. The simplicity of preparation of this dish allows you to use it at any time, to offer diners a taste of the most genuine and authentic Apulian recipes.
INGREDIENTS FOR LINGUINE WITH MUSSELS
2 kilos of mussels
500 g of linguine
10 cherry tomatoes
1/2 glass of white wine
1 clove of garlic
Start by washing and brushing the mussels, then fry a clove of garlic in a pan with olive oil, put the mussels in your pan, cover with a lid and cook until the valves of the mussels will open, then remove the lid and blend with the white wine. Lift the mussels and filter the sauce, thus eliminating any impurities. Shell your mussels, leaving some with the shell to garnish your dishes and put them back in the pan. Add the cherry tomatoes cut in half and the parsley, cook until it starts boiling. Add a spoonful of flour if you want to make your sauce slightly thicker. Separately, cook the linguine in abundant salted water, then drain it “al dente”. Pour the pasta into the sauce with the mussels, add a handful of fresh parsley, pepper and sauté for a few minutes in the pan. Serve the linguine with the mussels, placing a few mussels still in their shell on each plate. Add parsley and a sprinkling of pepper to taste.