Linguine with mussels 

One of the best first courses of fish: linguine with mussels. A super tasty, easy and tasty first course, one of those that are prepared with little and always make a good impression. With linguine with mussels, bring all the flavor of the sea to the table. In this recipe I'll explain how to make them nice and creamy and tied. Come with me, I'll explain how to prepare them.

Ingredients

500 g Linguine 

1 kg mussels

garlic to taste

parsley to taste

extra virgin olive oil

chili pepper

Steps

Wash the mussels well under running water. Clean the surface well with a net. In a large pan, add a good drizzle of extra virgin olive oil with a clove of garlic, the chili pepper and the parsley stalks.

Sauté for a few minutes then add the mussels to the sauté, cook them until all the mussels have opened. Lift the mussels out of the pan, peel them and set aside. Strain the broth released by the mussels during cooking with a sieve. Bring the cooking water to a boil, drop the linguine, cook them for only half of their cooking time. Drain them, keeping a little of the cooking water. At this point, add the linguine to the pan together with the mussel broth, risotto them by adding cooking water and a generous drizzle of extra virgin olive oil. By reducing the pasta in the pan, the pasta will release the starch forming a nice cream. When the pasta is nice and al dente, add the shelled mussels together with a good handful of parsley. Enjoy your meal 😋