29. March 2016 · Comments Off on Linguine alle Cozze con Pomodoro · Categories: Cooking, Food · Tags: , , ,

A classic hearty pasta dish. Delicious when mussels are in season.

Prep time: about 20 minutes if starting with fresh tomatoes, 10 minutes if using canned
Cook time: about 15 minutes.

What you need:
1 1/2 lb. Roma tomatoes, blanched, peeled, seeded, and chopped (or two cans of whole tomatoes, drained and diced)
3 cloves garlic, sliced thin
1/4 tsp dried oregano
1/3 cup fresh basil, cut in ribbons
1/2 cup dry white wine, unoaked
1/4 cup olive oil
2 lbs mussels in shell, scrubbed and de-bearded
1/2 lb. dried linguine
Juice from 1/2 lemon
Kosher salt or fine sea salt

What you do:

Sort and clean mussels, discarding any with cracked or broken shells, or dead specimens (shell will gape open and not stay closed when squeezed shut).

Bring a large pot of well-salted water to a boil. Add linguine and cook until al-dente, about 11 minutes.

While pasta cooks, add olive oil to a large covered skillet and place over medium-high heat. Add garlic and oregano and stir, until garlic is aromatic, but not colored. Add mussels and turn heat to high. Toss with oil and let cook 1-2 minutes, then add wine, tomatoes, and all the basil but about a tablespoon, cover, and cook for 3-4 minutes until mussels are just opened.

Remove mussels from pan to a bowl, discarding any that did not open. Continue to cook tomatoes over high heat for another 4-5 minutes, or until sauce is reduced by about half. Add lemon juice. Season with salt to taste.

Reserve a dozen mussels to the side, and remove all the rest from their shells. Drain pasta and return to pot, add sauce from pan and the shelled mussel meats and toss for 1-2 minutes over medium heat. Remove from heat and serve pasta surrounded by a half-dozen mussels in the shell and topped with a large pinch of the remaining basil.

Makes 2 hearty servings.

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