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🍽️ Linguine with Mussel Sauce

596 kcal · 30 min · 4 servings

Ingredients

• 500 g Linguine
• 250 g Mussel (Vongole veraci)
• 1 Shallot
• 2 tbsp Olive oil
• 1 Clove of garlic
• 100 ml dry white wine
• 3 Bottle tomatoes
• 1 bunch Parsley
• Basil
• 1 tsp Peperoncino (-oil)
• 20 g cold butter

Instructions

1. 1. Bring a large pot of salted water to a boil.
2. 2. Add the linguine pasta to the boiling water.
3. 3. Cook the pasta until al dente.
4. 4. Thoroughly wash the mussels under running water.
5. 5. Let the mussels drain well in a sieve.
6. 6. Peel the shallots.
7. 7. Dice the shallots finely.
8. 8. Heat the oil in a large pot.
9. 9. Sauté the shallot cubes in the hot oil.
10. 10. Peel the garlic.
11. 11. Press the garlic directly into the pot with the shallots.
12. 12. Continue sautéing the vegetables.
13. 13. Add the Vongole mussels to the pot.
14. 14. Deglaze the mixture with white wine.
15. 15. Cover the pot with a lid.
16. 16. Simmer the mussels over low heat.
17. 17. Wait until the mussels have opened.
18. 18. Pour hot water over the tomatoes.
19. 19. Remove the skin from the tomatoes.
20. 20. Dice the peeled tomatoes.
21. 21. Add the tomato cubes to the mussels.
22. 22. Wash the herbs under cold water.
23. 23. Shake the herbs dry.
24. 24. Chop the herbs finely.
25. 25. Mix the chopped herbs with the chili oil.
26. 26. Add the herb mixture to the mussels.
27. 27. Add the drained linguine pasta to the pot.
28. 28. Cut the butter into small pieces.
29. 29. Add the butter pieces to the pot.
30. 30. Stir everything well.
31. 31. Wait until the pasta has absorbed the sauce.
32. 32. Plate the dish.
33. 33. Serve the linguine immediately.

Nutrition per serving

• kcal: 596
• Protein: 23 g · Fett/Fat: 12 g · Carbs: 92 g