Linguine with Mussels

By Cristiano Bonino.

You might enjoy this recipe in many regions of Italy, above all by the sea. Cristiano Bonino can’t remember a specific person who gave him this recipe, which is the result of conversations with different housewives, sommeliers, chefs and food lovers all over Italy!

Ingredients for 4 people:

• 454 gr (1 lb) of linguine (we recommend a brand that notes "pasta di gragnano" – or the method of extruding with bronze dies and slowly drying… the superior texture and sauce pairing!)
• 1 gallon water
• 1.5 Tbsp salt
• 1 kg (2.2 lb) of mussels
• 2 Tbsp of finely chopped parsley
• 3 Tbsp of white wine
• 1 garlic clove
• 2 Tbsp of EVOO
• 1 pinch of black pepper

Directions:

• Wash the mussels (if needed, pull the "beard" off each one. Also, remember to discard any that are already open)
• Put the mussels in a pot over medium heat and cook for 5 minutes or until they have all opened and released the water trapped inside (this is your mussel broth)
• Remove immediately from the stove and drain the mussels keeping the mussel broth (if you like, taste it and dream of the sea!)
• Filter the broth using a cheese cloth or simply pour it into a bowl (discarding the sediment)
• Peel and sauté the garlic (either finely minced or whole, your choice) in a pot with 2 Tbsp of EVOO, over medium heat until it lightly browns 
• Add the wine, broth, parsley and black pepper, cooking down the sauce for 5 minutes 
• Add the mussels and cook for just a few minutes more, then set aside (Do not overcook the mussels. If in doubt, just taste one) 
• Bring water to a boil and add salt (the water should taste slightly salty. If not, add salt)
• Cook the pasta for 1 minute less than is suggested on the package
• Taste the pasta before draining it to confirm "al dente."
• Sauté the drained pasta, mussels and the broth for a minute to let all the ingredients combine smoothly

Buon appetito!