Linguine with mussels and cherry tomatoes
Linguine con cozze e pomodorini
First course
Linguine with fresh mussels in white or col cherry tomatoes: the fastest and tastiest seafood dish of the Italian summer.
The linguine With mussels, they are a classic of Italian coastal cuisine, popular from Naples to Sicily, from Liguria to the Adriatic. Mussels are among the cheapest and most flavorful seafood available in Italian fish markets. The juices released by mussels during cooking are the most intense flavoring in the dish: don't waste even a drop. The "in bianco" version (without tomato) brings out the flavor of the sea better. With cherry tomatoes fresh you get a more colorful and slightly more acidic version.
Instructions
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3 steps · natural Italian voice
Open the mussels
4 minIn a large pot with a lid, place the mussels with a drizzle of olive oil and garlic. Cook over high heat for 3-4 minutes until they open. Discard any closed ones. Strain the cooking liquid and reserve it.
Prepare the sauce
6 minIn one skillet large, heat the oil with garlic and chili pepper. Add the cherry tomatoes Cut them in half and cook for 3-4 minutes. Add the white wine and let it evaporate. Add the strained mussel liquid.
Combine everything and serve
10 minCook the linguine al denteDrain and pour into the skillet with the sauce. Add the mussels (with or without shells, as desired). Sauté over high heat for 1 minute. Add plenty of parsley. Serve without Parmigiano Reggiano.
Chef's Tips
The mussel juice is the flavor of the dish: strain it but don't throw it away. Always discard any mussels that remain closed after cooking. linguine Mussels are never eaten with cheese.
Ingredients
- (14.11 oz) 400 g of linguine
- (2.2 lb) 1 kg mussels (cleaned)
- (7.05 oz) 200 g of cherry tomatoes cherry tomato
- 3 cloves of garlic
- Plenty of fresh parsley
- (3.38 fl oz) 100 ml dry white wine
- Extra virgin olive oil, chili pepper
- Salt
⚠️ Automatic ingredient-based detection. Always check product labels.
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