Linguine Pasta with Mussels Recipe in a Garlic White Wine Sauce

Pasta (linguine) with mussels in white wine with garlic, chilli and tomatoes.

Linguine Pasta with Mussels Recipe in a Garlic White Wine Sauce

Mussels are delightfully frugal and incredibly tasty, and they are the star of this mussel pasta recipe that features a butter and white wine sauce with garlic, tomatoes and a wee bit of chilli heat.

Course Main Course

Cuisine Anglo Italian

Keyword mussel linguine, pasta with mussels

Prep Time 10

Cook Time 15

Total Time 25

Servings Servings

Calories 803kcal

Author Brian Jones

Ingredients

200 g Linguine Pasta 7oz
Salt For boiling the pasta plus a little extra
1 Kg Mussels 2.2lb
50 g Butter 3 tablespoon
4 Garlic Cloves
1 Red Chilli Pepper Go as hot or mild as you like
1 Medium Tomato 150g
175 ml Dry White Wine ¾ Cup
Fresh Basil to Garnish

Instructions

Clean and prepare your mussels (see my Frequently Asked Questions section). If you have any open mussels, tap them on your work surface and discard any that do not close.
Peel and finely dice the garlic cloves.
Cut the stem from the chilli, remove the seeds, then dice the chilli as finely as you can.
Cut the tomato into a small (5mm or ¼") dice.
Finely shred the basil for the garnish.
Heat a 28cm or 11" frying pan over a medium-high heat.
Bring a 20cm or 8" saucepan of water to a boil and season generously with salt. I use 1½ teaspoons of salt in a pan this size.
When the water is boiling, add the linguine and cook it until it is al dente.
As soon as the pasta goes into the pot, add the butter to the frying pan and when it melts and begins to foam, add the garlic and chilli, then cook for 1 minute.
Add the tomato and a generous pinch of salt, then cook for another minute.
Pour in the white wine and cook until it has reduced by half.
Add the prepared mussels and cover with a lid, cooking until the mussels have all opened. If you have any mussels that have not opened, discard them.
Drain the pasta and mix it through the mussels, adding a splash of the cooking liquid from the pasta. I like to remove most of the mussels from the shells before serving, leaving just a few for garnish. This makes the dish much easier to eat.
Just before serving sprinkle with the shredded basil.

Video

Notes

The preparation time for this recipe assumes that your mussels have been pre-cleaned. Removing beards can be time-consuming, mine come from a fishmonger pretty much completely clean and just need checking over.

Nutrition