Rich pasta with mussels with white wine, herbs, and a touch of itch.
Learn more about Deborah Dana
Ingredients6 portions
Preparation
Heat oil and butter in a large saucepan on medium heat until foam appears. Add the garlic, the dry ground chili and 1 tablespoon of salt and pepper. Move until the garlic is soft, about 3 to 4 minutes.
Add the wine and boil until it is reduced by half, about 4-5 minutes. Then add the mussels and cook with the lid on, another 5-8 minutes. (the mussels that are still closed after 8 minutes are thrown away).
While cooking the linguine or the pasta of your choice, keep ½ cup of the water with which you cooked. Mix the linguine with the mussels and add cheese, and herbs. You can add a little water if it is too thick. Serve immediately.
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