Linguine with Mussels and Sun-Dried Tomatoes
- 1 pound dried linguine
- ¼ cup olive oil
- 2 garlic cloves, finely chopped
- ½ cup drained and diced oil-packed sun-dried tomatoes
- 2/3 cup dry white wine
- 1 teaspoon dried oregano
- ¼ teaspoon crushed hot red pepper flakes, or more to taste
- 2 pounds mussels
- 2 tablespoons unsalted butter, thinly sliced
- Salt
- Chopped fresh parsley, for garnish
Instructions:
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.