Mussel Linguine

Ingredients

  • Extra virgin olive oil
  • 4 cloves of garlic, sliced
  • 1-2 fresh red chillies (seeds removed)
  • 1 red onion, finely chopped
  • Freshly chopped rosemary and basil
  • 1 can of plum tomatoes
  • 1/4 cup white wine
  • Zest of 1 lemon
  • 250g fresh linguine
  • 1 kg Greenshell mussels, washed and debearded
  • Small bunch of fresh parsley, chopped
  • Sea salt

Recipe credit: Man Can Cook NZ (Daniel Rankin) – mancancook.co.nz

Method

  1. Prepare Linguine:
    • Bring a pot of salted water to a boil.
    • Add linguine to the pot and cook just under al dente according to package instructions. Reserve some of the cooking water.
  2. Sauté Aromatics:
    • In a large pan, heat extra virgin olive oil over medium heat.
    • Add finely chopped red onion and sliced chillies. Cook for 2 minutes.
    • Add sliced garlic and continue cooking for another 2 minutes until aromatic.
  3. Create Tomato and Herb Sauce:
    • Squeeze plum tomatoes into the pan, breaking them up with a spoon.
    • Add freshly chopped rosemary and basil to the pan. Cook for 5 minutes.
  4. Introduce White Wine and Lemon Zest:
    • Pour in the white wine and add the zest of 1 lemon.
    • Cook for an additional 3-5 minutes, allowing the flavors to meld.
  5. Cook Mussels:
    • Add washed and debearded Greenshell mussels to the pan, tossing them with the sauce.
    • Place a lid on the pan and cook until all mussels have opened.
  6. Combine Linguine with Sauce:
    • Add the just-under-al-dente linguine to the pan along with a little cooking water. Toss everything to combine.
  7. Finish Cooking:
    • Cook for an extra 1-2 minutes, allowing the pasta to absorb the flavors of the sauce.
  8. Garnish and Serve:
    • Top the dish with finely chopped fresh parsley.
    • Serve immediately, ensuring each plate has a generous portion of mussels and a flavorful coating of the tomato and herb sauce.

Tips:

  • Adjust the level of chili and herbs according to your taste preferences.
  • Serve with a sprinkle of sea salt for added seasoning.
  • Accompany the dish with a slice of crusty bread to soak up the delicious sauce.

Enjoy your Mussel Linguine!

Stay in the loop
Join The Kutai Club!


Need someone to go halves on a sack or have an epic recipe?

Join the Whānau on Facebook!