You are here: Home » Recipes » Linguine with Mussels and Red Peppers Linguine with Mussels and Red Peppers Kitchen Tested Yield 4 servings Prep 10 mins Cook 10 mins A classic seafood pasta using inexpensive mussels. PrintEmail 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. Ingredients 1/3 cup olive oil8 cloves garlic, minced2 pounds mussels, cleaned and debearded3 -- jarred roasted red peppers or pimientos, chopped (about 1 cup)1/3 cup chopped fresh chives or minced green parts of scallions1 cup dry white wine or dry vermouth1/4 teaspoon salt1 pound dried linguine, cooked and drained1/2 cup finely grated Parmigiano-Reggiano Instructions 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.