Buttered linguini with mussels and white wine

Name: Buttered linguini with mussels and white wine
Yield: 4 servings
Cuisine: Boil
Ingredients: 15.00 ml fresh chillies 573; 1.00 garlic cloves, peeled and finely chopped; 2.00 red chilli deseeded and finely chopped; 1.00 mussels; 375.00 ml wine white; 450.00 g pasta linguine; fresh Italian parsley handful chopped; 60.00 ml butter; salt and freshly ground black pepper to taste

4 servings

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Fish/Seafood

By Food24 November 03 2009

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Ingredients (9)

15.00 ml	fresh chillies — 573
1.00	garlic — cloves, peeled and finely chopped
2.00	red chilli — deseeded and finely chopped
1.00	mussels
375.00 ml	wine — white
450.00 g	pasta — linguine
	fresh Italian parsley — handful chopped
60.00 ml	butter
	salt and freshly ground black pepper — to taste

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Method:

Heat the olive oil in a large pan and sauté the garlic and chillies until fragrant. Add the mussels and wine and simmer until reduced and flavourful. Meanwhile cook the linguini in sufficient rapidly boiling salted water until done but firm to the bite (al dente). Drain and add the mussel mixture. Stir in the parsley and butter and season well with salt and freshly ground black pepper. Serve with fresh Parmesan cheese and a glass of ice-cold white wine.
Serves 4.