Linguine with mussels without tomatoes sauce is a typical dish from Apulia. Very famous and tasty, with a very low cost. A cheap dish but strong on the table, savory and much appreciated by all.
The most important for the success of this plate, is the quality of mussels. They have be fresh, not pre-cooked, and from the Mediterranean sea. In fact, the mussels of cold oceans, does not have the same taste than the Italian ones. You will not appreciate plenty this dish with Dutch or English mussels, because the taste is so poor, compared to the Italian one.
Quick and easy, this dish is prepared in twenty minutes and is good for any occasion, after a hard day at work or on friends, even if it is rarely presented in the most important occasions. To cook the linguine with mussels you can use a very classic recipe, but is also delicious with spaghetti,
Print Recipe
LINGUINE WITH MUSSELS
Instructions
First you take the mussels and wash them well under running water, removing all impurities (1) and scraping with a metal mesh from the valve (the shells). So put them in a large pan (2) and cook with the very high heat. Cover with a lid for five minutes or until they are all opened (3) and will have released all their water. Then turn off the heat and place the mussels in a bowl, leaving aside the water.
Let cool a little and then begin to remove the mussels from the valves (4), helping yourself with a teaspoon. Put them in a small bowl, while the shells will be thrown away. So take a mesh strainer, very dense, and filter-in the water (5) in a small cup (6).
Now take a large pan, and pour in six tablespoons of extra virgin olive oil (7) to warm. Peel two garlic cloves (8) and place them to brown at medium heat, with the chili (9).
Once browned the garlic, add the mussels (10) and let them cook for few minutes before you soften the wine (11). Once the wine is gradient started to add the filtered water (12) from the mussels, slowly and a little at a time to form a good sauce bottom, rather abundant and not too dense.
In the meantime you will have put a pot plenty of water to boil for the pasta. Do not add salt, remember that the mussels will provide a lot of salt to the dish. Once in temperature also cook the linguine. When cooked, drain and toss in the pan (13) a few minutes, starting to stir over low heat well so that they absorb the sauce. Then chop the parsley and add the pasta (14). Stir (15) and serve hot on the table.
