Linguine With Mussels and Fresh Herbs: 2000s Recipes + Menus : gourmet.com

2000s Recipes + Menus

Serves6

Active time:20 min
Start to finish:30 min

July 2009

Cook your mussels in one pot with garlic, fennel seeds, and white wine while your linguine cooks in another pot. Combine the two and then toss them with your favorite herbs from the garden and some grated Parmigiano-Reggiano. Now make believe you’re vacationing on the Italian coast.

1/4 cup extra-virgin olive oil
2 tablespoons unsalted butter
4 large garlic cloves, sliced
1 teaspoon fennel seeds
1/4 teaspoon hot red pepper flakes
1 cup dry white wine
2 lb cultivated mussels, scrubbed
1 lb thin linguine
1/2 cup grated Parmigiano-Reggiano
1 1/2 cups chopped herbs such as basil, dill, flat-leaf parsley, and oregano

Heat oil and butter in a 5- to 6-qt heavy pot over medium heat until foam subsides. Cook garlic, fennel seeds, and red pepper flakes with 1/4 tsp each of salt and pepper, stirring, until garlic is softened, 3 to 4 minutes. Add wine and boil until reduced by half, 4 to 5 minutes. Add mussels and cook, covered, shaking pot occasionally, just until mussels open wide, 5 to 8 minutes. (Discard any that remain unopened after 8 minutes.) Remove from heat and keep warm.
Meanwhile, cook linguine in a pasta pot of well-salted boiling water until al dente. Reserve 1/2 cup cooking water, then drain linguine.
Toss linguine with mussels and any liquid from pot, cheese, and herbs. Thin with reserved cooking water if desired.

Recipe by Ian Knauer

Photograph by Romulo Yanes