Mussels and Linguine with Garlic Butter & White Wine Pasta Sauce
Mussels and Linguine with Garlic Butter & White Wine Pasta Sauce

Mussels and Linguine with Garlic Butter & White Wine Pasta Sauce #pasta #maincourse #dinner

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I’ve been waiting to post this creamy vino spaghetti sauce for an extended time. part as a result of it’s evolved most since I started creating it and that i was watching for the right food dish to combine it with.
This formula may be a combination of my favorite mussels formula, that is basically steamed mussels during a creamy spread sauce. and another straightforward food dish I ofttimes build with contemporary basil, olive oil, garlic, and Parmesan cheese (essentially raw pesto ingredients, minus the pine nuts).
Combining the 2 straightforward ideas formed the creamy, seasoning vino sauce that was good for food and mussels.

INGREDIENTS :

  • 2 pounds mussels, rinsed
  • 1 pound linguine or spaghetti
  • 3/4 cup white wine
  • 3 tablespoons butter
  • 1/4 cup fresh basil, finely chopped
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon crushed red pepper flakes
  • 3/4 cup whipping cream
  • 1/2 cup grated parmesan cheese
Mussels and Linguine with Garlic Butter & White Wine Pasta Sauce
Mussels and Linguine with Garlic Butter & White Wine Pasta Sauce

INSTRUCTIONS :

  1. Rinse the mussels and remove beards if necessary, discard any that do not fully close when rinsing (these are dead).
  2. Bring a large pot of water to a boil, add a pinch of salt, and cook linguine until al dente.
  3. Meanwhile, with linguine still boiling, combine all remaining ingredients (except for the cream and Parmesan cheese) in a large covered sauce pan on medium-high heat.
  4. Cover and simmer mussels in the white wine sauce until fully cooked and shells open up, about 5 minutes. Stir sauce and mussels to coat in sauce.
  5. When linguine is finished, strain and stir into the mussels and white wine sauce. Now add cream and Parmesan cheese. Simmer for 5-7 minutes while covered, stirring occasionally until the sauce slightly thickens.
  6. Serve topped with a pinch of fresh basil, Parmesan cheese, and 6-7 mussels.

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