Linguine with mussels ❤️
Today I give you the classic recipe of linguine with mussels, which in my house has been prepared since I can remember! Very easy, fast, inimitable! For the recipe you can choose spaghetti or linguine, preferably bronze-drawn quality. Linguine with mussels is a tasty and quick first course of fish typical of Italian cuisine; based on pasta seasoned with a white mussel sauce, made simply with garlic, oil, shellfish, parsley and filtered sea water from mussels; that expertly cooked, make the spaghetti with mussels creamy and rich in flavor, just like in the restaurant, in less than 30 minutes!
Just like spaghetti with clams and spaghetti with seafood, it is perfect for all occasions and for all seasons, linguine with mussels, always agrees with everyone, adults, children, grandparents and demanding guests! If you want a special pasta between innovation and tradition, try the typical Neapolitan bean and mussel pasta! Simple, tasty and super fast! To be prepared with Spaghetti or Linguine, the important thing is that it is creamy, the mussel sauce must literally wrap the pasta.
INGREDIENTS
300 gr of linguine (I choose the quality Barilla)1 kg mussels2 cloves of garlic2 – 3 cherry tomatoes (optional)extra virgin olive oil1 red chili pepper (optional)saltparsley
PROCEDURE
Place the shellfish in a large pot, cover with a lid and let open over medium heat for 5 – 6 minutes. Remove mussels that have not opened. Open and shell most of the seafood. Leave some open for decorations. Finally, filter the mussel water with a linen or cotton handkerchief, so as to purify it of all the sand and any slag: Prepare the sauce by frying about 1 minute the peeled and lightly crushed garlic with 3 – 4 tablespoons of oil and a chilli if you like. At this point you can add the pomdorini. Otherwise directly the mussels, both whole and shelled, sea water, a handful of finely chopped parsley. Cook over low heat for about 5 minutes covered. Meanwhile, boil the pasta water with a handful of salt. Remove the seafood from the pan. Throw away the garlic. Cook the linguine half the time indicated on the package. Drain directly into the sauce pan without the mussels. Add another handful of chopped parsley, and finish cooking over low heat, until the pasta is creamy and al dente! At the end of cooking, stir in a little oil, the mussels opened and those in the shell, a handful of chopped parsley. Consider whether you need a pinch of salt. Serve hot! Here are the linguine with mussels!
Today I give you the classic recipe of linguine with mussels, which in my house has been prepared since I can remember! Very easy, fast, inimitable! For the recipe you can choose spaghetti or linguine, preferably bronze-drawn quality. Linguine with mussels is a tasty and quick first course of fish typical of Italian cuisine; based on pasta seasoned with a white mussel sauce, made simply with garlic, oil, shellfish, parsley and filtered sea water from mussels; that expertly cooked, make the spaghetti with mussels creamy and rich in flavor, just like in the restaurant, in less than 30 minutes!
Just like spaghetti with clams and spaghetti with seafood, it is perfect for all occasions and for all seasons, linguine with mussels, always agrees with everyone, adults, children, grandparents and demanding guests! If you want a special pasta between innovation and tradition, try the typical Neapolitan bean and mussel pasta! Simple, tasty and super fast! To be prepared with Spaghetti or Linguine, the important thing is that it is creamy, the mussel sauce must literally wrap the pasta.
INGREDIENTS
300 gr of linguine (I choose the quality Barilla)
1 kg mussels
2 cloves of garlic
2 – 3 cherry tomatoes (optional)
extra virgin olive oil
1 red chili pepper (optional)
salt
parsley
PROCEDURE
Place the shellfish in a large pot, cover with a lid and let open over medium heat for 5 – 6 minutes. Remove mussels that have not opened. Open and shell most of the seafood. Leave some open for decorations. Finally, filter the mussel water with a linen or cotton handkerchief, so as to purify it of all the sand and any slag: Prepare the sauce by frying about 1 minute the peeled and lightly crushed garlic with 3 – 4 tablespoons of oil and a chilli if you like. At this point you can add the pomdorini. Otherwise directly the mussels, both whole and shelled, sea water, a handful of finely chopped parsley. Cook over low heat for about 5 minutes covered. Meanwhile, boil the pasta water with a handful of salt. Remove the seafood from the pan. Throw away the garlic. Cook the linguine half the time indicated on the package. Drain directly into the sauce pan without the mussels. Add another handful of chopped parsley, and finish cooking over low heat, until the pasta is creamy and al dente! At the end of cooking, stir in a little oil, the mussels opened and those in the shell, a handful of chopped parsley. Consider whether you need a pinch of salt. Serve hot! Here are the linguine with mussels!
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