Linguine with Mussels and Fresh Herbs
Sarah
ingredients
- 1/4 cup extra-virgin olive oil
- 2 tablespoons unsalted butter
- 4 large garlic cloves, sliced
- 1 teaspoon fennel seeds
- 1/4 teaspoon hot red pepper flakes
- 1 cup dry white wine
- 1 kilo cultivated mussels, scrubbed
- 500g thin linguine
- 1/2 cup grated Parmigiano-Reggiano
- 1 1/2 cups chopped herbs such as basil, dill, flat-leaf parsley, and oregano
directions
- 1
Heat oil and butter in a 5-to 6-quart heavy pot over medium heat until foam subsides. Cook garlic, fennel seeds, and red pepper flakes with 1/4 teaspoon each of salt and pepper, stirring, until garlic is softened, 3 to 4 minutes. Add wine and boil until reduced by half, 4 to 5 minutes. Add mussels and cook, covered, shaking pot occasionally, just until mussels open wide, 5 to 8 minutes. (Discard any that remain unopened after 8 minutes.) Remove from heat and keep warm.
- 2
Meanwhile, cook linguine in a pasta pot of well-salted boiling water until al dente. Reserve 1/2 cup cooking water, then drain linguine.
- 3
Toss linguine with mussels and any liquid from pot, cheese, and herbs. Thin with reserved cooking water if desired.
Source: Sarah
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