Introduction

Linguine aux moules à l’ail et au persil, or linguine with mussels, garlic, and parsley, is a delicious Italian dish that captures the essence of fresh seafood and aromatic herbs. This pasta recipe is not only easy to prepare but also promises a delightful culinary experience, perfect for impressing family and friends or simply indulging in a comforting meal.

Detailed Ingredients with measures

– linguine: 400g
– mussels: 1kg
– garlic: 4 cloves, finely chopped
– fresh parsley: 1 bunch, chopped
– olive oil: 3 tablespoons
– white wine: 150ml
– salt: to taste
– pepper: to taste

Prep Time

20 minutes

Cook Time, Total Time, Yield

Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 4 servings

Detailed Directions and Instructions

Step 1: Prepare the mussels

Rinse the mussels under cold water to remove any sand or debris. Discard any mussels that are open and do not close when tapped.

Step 2: Cook the linguine

In a large pot, bring salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve a cup of pasta cooking water, then drain the linguine.

Step 3: Sauté garlic

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant but not browned, about 1 minute.

Step 4: Add mussels

Add the prepared mussels to the skillet. Pour in white wine and cover the skillet. Cook until the mussels open, about 5-7 minutes. Discard any mussels that remain closed.

Step 5: Combine linguine and mussels

Add the cooked linguine to the skillet with the mussels. Toss gently to combine, adding reserved pasta cooking water as needed to moisten the dish.

Step 6: Add parsley and season

Stir in freshly chopped parsley and season with salt and pepper to taste. Mix everything well.

Step 7: Serve immediately

Plate the linguine with mussels and serve hot. Optionally, drizzle with more olive oil and sprinkle additional parsley on top.

Notes

Fresh mussels

Always use fresh mussels for the best flavor and safety. Check for freshness by ensuring they are alive before cooking.

Pasta cooking water

The reserved pasta cooking water is starchy and can help create a creamy texture in the sauce without needing cream.

Wine substitution

If you prefer not to use wine, you can substitute it with vegetable or chicken broth.

Storage

Leftover linguine with mussels can be stored in the refrigerator for up to 2 days but is best enjoyed fresh. Reheat gently to avoid overcooking the mussels.

Cook techniques

Cooking Pasta

Cooking pasta properly is essential for achieving the right texture. Use a large pot of salted boiling water, and cook the linguine until al dente. Remember to reserve some pasta water before draining.

Cleaning Clams

Before cooking, soak the clams in cold water for at least 30 minutes to help purge any sand. Rinse them thoroughly under cold water, scrubbing the shells as needed to remove debris.

Sautéing

Sautéing is a quick cooking method that helps enhance flavors. Use a hot pan and a bit of oil or butter to cook garlic until fragrant, then add clams and cook until they open up.

Deglazing

After sautéing your clams, deglaze the pan with a liquid like white wine. This technique helps lift the flavorful bits stuck to the bottom of the pan, enriching your sauce.

Finishing with Herbs

Adding fresh parsley at the end of cooking brightens the dish. Use chopped parsley as a garnish to enhance both the flavor and presentation of your linguine with clams.

FAQ

Can I use other types of pasta instead of linguine?

Yes, you can substitute linguine with other pasta shapes like spaghetti or fettuccine, but cooking times may vary.

What if my clams don’t open while cooking?

If clams remain closed after cooking, they are likely dead and should be discarded for food safety.

Can I prepare this dish ahead of time?

While it’s best served fresh, you can prepare the sauce and pasta separately in advance, then combine just before serving to maintain texture.

What type of white wine is best for this recipe?

A dry white wine, such as Pinot Grigio or Sauvignon Blanc, is ideal as it complements the flavors without overpowering them.

How can I make this dish spicier?

To add spice, consider incorporating red pepper flakes while sautéing the garlic or adding fresh chopped chili peppers.

Conclusion

Pasta lovers will find joy in the delightful combination of linguine, mussels, garlic, and parsley. This dish not only brings a taste of the sea to your table but also showcases the simplicity and richness of fresh ingredients. Perfect for a quick weeknight dinner or an impressive meal for guests, linguine aux moules à l’ail et au persil is sure to please.

More recipes suggestions and combination

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Clam Linguine

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