- 1 pound dried linguine
- ¬ľ cup olive oil
- 2 garlic cloves, finely chopped
- ¬Ĺ cup drained and diced oil-packed sun-dried¬†tomatoes
- 2/3 cup dry white wine
- 1 teaspoon dried oregano
- ¬ľ teaspoon crushed hot red pepper flakes, or more¬†to taste
- 2 pounds mussels
- 2 tablespoons unsalted butter, thinly sliced
- Chopped fresh parsley, for garnish
This recipe turns to the pantry and brings the¬†concentrated flavor of sun-dried tomatoes to this¬†wintertime version of the ever-popular linguine with¬†shellfish.
- Bring a large pot of lightly salted water to a boil¬†over high heat. Add the linguine and cook¬†according to the package directions, stirring¬†occasionally, until al dente.
- Meanwhile, heat the oil and garlic together in a¬†large pot over medium heat until the garlic is¬†softened but not browned, about 2 minutes. Add¬†the tomatoes, wine, oregano, and red pepper¬†flakes, and increase the heat to high. Add the¬†mussels and cover tightly. Cook, occasionally¬†shaking the pot, until all of the mussels have¬†opened, about 5 minutes. Discard any unopened¬†mussels. Remove from the heat and add the¬†butter. Swirl the pot by its handles until the butter¬†has melted into the sauce. Season the sauce with¬†salt to taste (although it is unlikely to need it¬†because of the saline mussels) and more red¬†pepper flakes, if you wish.
- Drain the linguine well and transfer to the mussel¬†sauce. Using tongs, add equal amounts of¬†linguine, mussels, and sauce to pasta bowls.¬†Sprinkle with the parsley and serve hot.