Imagine twirling your fork into a steaming plate of perfectly cooked linguine, adorned with succulent, freshly opened mussels that whisper tales of the Mediterranean sea. This isn't just a pasta dish - it's a gastronomic journey that combines the briny richness of seafood with the aromatic embrace of fresh herbs and garlic. Whether you're a seasoned home chef or a curious food lover, this recipe promises to elevate your dinner from ordinary to extraordinary in just 35 magical minutes.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 400g linguine
- 1 kg mussels, cleaned
- 4 cloves garlic, minced
- 1/2 cup white wine
- Fresh parsley, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Clean the mussels thoroughly under cold running water, scrubbing the shells to remove any debris. Discard any mussels that are open and do not close when tapped.
- In a large pot, bring salted water to a boil. Once boiling, add the linguine and cook according to package instructions until al dente, usually about 8-10 minutes. Reserve 1 cup of the pasta cooking water, then drain the linguine and set aside.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to let it burn.
- Pour in the white wine and increase the heat to medium-high. Allow the wine to simmer for about 2-3 minutes, reducing slightly and letting the alcohol cook off.
- Add the cleaned mussels to the skillet, stirring to coat them in the garlic and wine mixture. Cover the skillet with a lid and let the mussels steam for about 5-7 minutes, or until they have opened up. Discard any mussels that remain closed.
- Once the mussels are cooked, add the drained linguine to the skillet. Toss everything together gently to combine, adding some of the reserved pasta cooking water as needed to create a light sauce.
- Season the dish with salt and pepper to taste. Stir in the chopped fresh parsley, reserving a little for garnish.
- Serve the linguine in bowls, garnished with the remaining parsley and a drizzle of olive oil if desired. Enjoy your delicious Linguine with Mussels and Fresh Herbs!
Tips
- Mussel Mastery: Always buy fresh mussels and clean them thoroughly. The golden rule is to discard any mussels that are already open before cooking or remain closed after cooking.
- Wine Wisdom: Choose a crisp, dry white wine like Pinot Grigio or Sauvignon Blanc. The wine not only adds flavor but helps create a delicate sauce.
- Pasta Perfection: Cook your linguine just until al dente - it will continue cooking slightly when mixed with the hot mussel sauce.
- Sauce Secrets: Reserved pasta water is your secret weapon. Its starchy nature helps bind the sauce and coat the pasta beautifully.
- Herb Handling: Add fresh parsley at the end of cooking to preserve its bright flavor and vibrant color.
- Serving Suggestion: Serve immediately while hot, and pair with a chilled white wine for the ultimate dining experience.
Nutrition Facts
Calories: 682kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 2g
Cholesterol: 75mg
