Linguine with Mussels in White Sauce

Linguine with mussels in white sauce is a classic dish of Italian cuisine, light and flavorful, perfect for a summer lunch or an elegant dinner. Here is the recipe:

Ingredients

• 400 g of linguine
• 1 kg of fresh mussels
• 3 cloves of garlic
• Fresh parsley to taste
• Chili pepper (optional)
• 100 ml of dry white wine
• Extra virgin olive oil
• Salt to taste

Preparation

1. Start by cleaning the mussels well. Pull off the beards (byssus) that protrude from the shells and scrape away any impurities on the shell with a small knife or a brush.
2. Rinse the cleaned mussels under cold running water to remove any sand residue.
3. Take a wide pan and lightly fry the crushed garlic cloves with a drizzle of extra virgin olive oil. If you like, you can add chili pepper for a spicy touch.
4. Add the mussels to the pan, cover with a lid, and let the mussels open over high heat. This process should take about 5 minutes.
5. Once the mussels have opened, add white wine and let the alcohol evaporate for a few minutes on medium-high heat.
6. Meanwhile, in a large pot, bring salted water to a boil and cook the linguine to al dente following the timing indicated on the package.
7. When the linguine is almost ready, take some of the pasta cooking water and set it aside.
8. Drain the linguine and transfer them into the pan with the mussels, adding some cooking water to bind everything together.
9. Sauté the linguine with the mussels for a couple of minutes to blend the flavors.
10. Finally, turn off the heat, sprinkle the dish with freshly chopped parsley and serve immediately.

Curiosity

This dish, with maritime origins, is particularly beloved in all Italian regions with access to the sea, and each place has its own slightly different variant. For example, in some variations, cherry tomatoes are added, or the mussels are flavored with lemon zest for an extra touch of freshness.