Linguine with Mussels and Red Peppers
- Yield 4 servings
- Prep 10 mins
- Cook 10 mins
A classic seafood pasta using inexpensive mussels.
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.
- 1/3 cup olive oil
- 8 cloves garlic, minced
- 2 pounds mussels, cleaned and debearded
- 3 -- jarred roasted red peppers or pimientos, chopped (about 1 cup)
- 1/3 cup chopped fresh chives or minced green parts of scallions
- 1 cup dry white wine or dry vermouth
- 1/4 teaspoon salt
- 1 pound dried linguine, cooked and drained
- 1/2 cup finely grated Parmigiano-Reggiano
- Place oil and garlic in large saucepan or deep skillet; set over low heat and cook until aromatic, about 3 minutes.
- Raise heat to medium-high. Add mussels, chopped peppers or pimientos, and chives; cook, stirring constantly, 30 seconds.
- 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.
- Add cooked pasta and cheese; toss to serve.
Recipe by Bruce Weinstein and Mark Scarborough.