Buttered linguini with mussels and white wine

Recipe from: 5/17/2001 12:00:00 AM
Ingredients 9
Servings 4
Time

Ingredients

  • 15
    ml
    olive oil
  • 1
    clove garlic, peeled and finely chopped
  • 2
    red chillies, seeded and finely chopped
  • 1
    large can mussels in their shells, drained
  • 375
    ml
    white wine
  • 450
    g
    linguini
  • handful Italian parsley, coarsely chopped
  • 60
    ml
    butter
  • salt and freshly ground black pepper to taste
 

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.
 

Read more on: fish/seafood  |  shallow-fry
 

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