Recipe. Linguine pasta with mussels and cherry tomatoes

linguine cozze e pomodorini

Summer means the scent of the sea, even on the plate! La dispensa di Ilenia, this time makes us dream with a simple and tasty first course: linguine pasta with mussels and cherry tomatoes.

Let’s see how to cook it to bring a smile on the table!

Ingredients for 4 people:
– 1 Kg.  Mussels
– 350 gr. Linguine pasta
– 200 gr. Cherry tomatoes
– 2 cloves of garlic
– a sprig of parsley 1/2 glass of white wine
– extra virgin olive oil
– Salt and Pepper
– hot pepper

Clean the mussels from any impurities on the shell and eliminate the internal fine linen. Rinse them thoroughly under running water.
In a well-sized pan, heat some extra virgin olive oil and brown the garlic cloves.
When the garlic starts to brown add the mussels. Deglaze with half a glass of white wine and cover with a lid, continue cooking for about 5 minutes. With the heat, the mussels will open on their own. Those closed must be removed.
Remove from the heat and peel some of the mussels leaving the others whole. The cooking liquid of the mussels, on the other hand, will be filtered and kept aside.
Take the pan, add a round of oil and heat with some hot pepper according to your preferences. Then add the cherry tomatoes previously washed and cut in half. Sauté for a few minutes adding a pinch of salt. When the cherry tomatoes begin to soften you can add the mussels, both whole and shelled ones. Sauté for a minute and then add a little of the mussel cooking liquid.
Bring abundant salted water to a boil in a large enough pot then cook the linguine. Cook them al dente, drain and transfer them to the pan together with the sauce.
Sauté everything for a few minutes and serve with finely chopped parsley.

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