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Linguine with Mussels and Zucchini Flowers

17/11/2023

Linguine with mussels and zucchini flowers is a dish that combines flavors of the sea with land produce in a delicate and tasty pairing. Here is the recipe:

Ingredients

  • 350 g of linguine
  • 500 g of fresh mussels
  • 10-12 zucchini flowers
  • 2 cloves of garlic
  • Chopped parsley to taste
  • Extra virgin olive oil to taste
  • Black pepper to taste
  • Salt to taste
  • Dry white wine to taste
  • Chili pepper (optional)

Preparation

  1. Begin by cleaning the mussels thoroughly, removing the byssus (“beards”) and scraping off any encrustations from the shells. Rinse under cold running water.
  2. In a large pan, sauté a clove of garlic in extra virgin olive oil (you could add a piece of chili pepper if you want a spicy touch). Add the mussels, deglaze with a bit of white wine, and cover with a lid. Cook until all the mussels have opened (about 5-8 minutes). Remove the mussels from heat and shell most of them, leaving a few in the shells for the final presentation.
  3. Meanwhile, wash the zucchini flowers, remove the pistils, and cut them into not too fine strips.
  4. In another pan, sauté the second clove of garlic in extra virgin olive oil, then add the zucchini flowers and let them wilt for a few minutes. Season with salt and pepper.
  5. Cook the linguine in abundant salted water following the package instructions to keep them al dente. Drain the pasta, saving a cup of the cooking water.
  6. Combine the linguine in the pan with the zucchini flowers and add the mussels (both shelled and those in the shells), some of their cooking liquid, and if necessary, some pasta cooking water to achieve a creamy consistency.
  7. Add fresh chopped parsley, gently mix, and complete the cooking for about a minute so that the flavors blend well.
  8. Serve immediately, garnishing with a few whole zucchini flowers and a sprinkle of black pepper.

Enjoy this harmonious encounter between land and sea!

Curiosity

Mussels are highly valued in Mediterranean cuisine and lend themselves to many recipes. In this case, the zucchini flowers add a note of color and a pleasant contrast in texture. This dish embraces the philosophy of eating seasonally, as zucchini flowers are typically available in late spring and during the summer.