Linguine with Mussels and Fresh Herbs
A classic Italian pasta dish combining tender mussels and al dente linguine in a fragrant white wine sauce with garlic, fennel, and fresh herbs. The sauce is enriched with Parmigiano-Reggiano and a medley of fresh herbs including basil, dill, parsley, and oregano.
Ingredients
- •¼ cup extra-virgin olive oil
- •2 tablespoons unsalted butter
- •4 cloves large garlic cloves, sliced
- •1 teaspoon fennel seeds
- •¼ teaspoon hot red pepper flakes
- •1 cup dry white wine
- •2 pounds cultivated mussels, scrubbed
- •1 pound thin linguine
- •½ cup grated Parmigiano-Reggiano
- •1½ cups chopped basil
- •¼ cup dill
- •¼ cup flat-leaf parsley
- •¼ cup oregano
Cooking Instructions
- 1.
Heat oil and butter in a 5-to 6-quart heavy pot over medium heat until foam subsides. Cook garlic, fennel seeds, and red pepper flakes with 1/4 teaspoon each of salt and pepper, stirring, until garlic is softened, 3 to 4 minutes. Add wine and boil until reduced by half, 4 to 5 minutes. Add mussels and cook, covered, shaking pot occasionally, just until mussels open wide, 5 to 8 minutes. (Discard any that remain unopened after 8 minutes.) Remove from heat and keep warm.
17 min
- 2.
Meanwhile, cook linguine in a pasta pot of well-salted boiling water until al dente. Reserve 1/2 cup cooking water, then drain linguine.
10 min
- 3.
Toss linguine with mussels and any liquid from pot, cheese, and herbs. Thin with reserved cooking water if desired.
3 min
