Linguine with Mussels and Red Peppers

  • Yield: 4 servings
  • Prep: 10 mins
  • Cook: 10 mins

Place an extra bowl in the center of the table so everyone can toss the shells in as they eat the pasta. Want more heat? Add up to 1 teaspoon dried red pepper flakes with the chives.


1/3cup olive oil
8cloves garlic, minced
2pounds mussels, cleaned and debearded
3-- jarred roasted red peppers or pimientos, chopped (about 1 cup)
1/3cup chopped fresh chives or minced green parts of scallions
1cup dry white wine or dry vermouth
1/4teaspoon salt
1pound dried linguine, cooked and drained
1/2cup finely grated Parmigiano-Reggiano


  1. Place oil and garlic in large saucepan or deep skillet; set over low heat and cook until aromatic, about 3 minutes.
  2. Raise heat to medium-high. Add mussels, chopped peppers or pimientos, and chives; cook, stirring constantly, 30 seconds.
  3. Add wine or vermouth and salt; bring to a simmer. Cover, reduce heat, and simmer until mussels have opened, 7 minutes. Discard any mussels that do not open.
  4. Add cooked pasta and cheese; toss to serve.

Recipe by Bruce Weinstein and Mark Scarborough.


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