Tag Archives: linguine

Mussel Linguine

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Mussel Linguine is a dish perfect for summer. Pair it with a nice glass of white wine and you’re good to go! It’s also fairly easy to make, and requires few ingredients.

Mussel Linguine paired with Ghiomo Langhe Arneis

What you need for Mussel Linguine

  • Mussels (1 nett)
  • 3-4 garlic cloves (sliced)
  • Chives
  • Parsley
  • Chili (optional)
  • Olive oil
  • Dry white wine (about 2 dl)
  • Pepper
  • Linguine (or other

How to make it

  1. Steam 3/4 of the mussels. You can use just water or water with some white wine. When these are done, strain them and separate the mussels from their shells. Lay aside to use later.
  2. Chop the chives and parsley so it’s ready to use later. Chop the chili as well if you’re using it.
  3. In a pot, add the olive oil and sliced garlic. Let it simmer on low/medium heat for about 10 minutes. Make sure the garlic does not burn. You can also add the chili here if you want.
  4. In another pot, boil water for the linguine. When the water boils, add the linguine. Simultaneously, increase the heat on the pot with the olive oil and garlic. Remember to stir.
  5. When you have about 5 minutes left, add the 2 dl of white wine to the olive oil and increase the hear again. When the wine is boiling, add the remaining 1/4 of the mussels. Let simmer/boil for about 5 minutes.
  6. Reduce heat on the mussels, add the 3/4 of the peeled mussels.
  7. When the linguine is cooked, strain it and add the pasta to the mussels. Make sure to save some of the pasta water in a cup.
  8. Add the chives, parsley and some pepper and serve!

Pro tip for the Mussel Linguine

Make sure to get a little of the “sauce” from the bottom of the pot into every serving! It’s easily the best part and if you serve the dish with some bread, you basically have a second course right there!

Why steam 3/4 of the mussels before?

This is mostly for the aesthetics, as well as convenience. By removing the shell from 3/4 of the mussels, your plate doesn’t just look less “crowded” but you also spend less time peeling the mussels from the shells why you eat. You don’t need to do this. You can steam them all at the same time in step 5.

Linguine Pasta alla Vongole

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In honor of Linguine Day, I’ve prepared a recipe for you: Pasta alla Vongole. There are quite a few variations of this recipe, but this one uses Linguine and Cockle (instead of Vongole).

What You Need

  • 1 kg small clams (Vongole or Cockle)
  • 1/2 a bunch parsley
  • 4 cloves of garlic
  • 250 ml white wine
  • 400 g dried pasta (spaghetti or linguine)
  • olive oil
  • fresh chilly

How To Make It

  1. Boil water in a pot. At the same time, put some olive oil in another pan and heat it up. Slice the garlic and add them to the oil. This should sit for a while.
  2. Slice the parsley stalk and roughly chop the leaves. Get your wine ready.
  3. Add the pasta to the boiling water. You’ll want to cook it al dente.
  4. About 5 minutes before the pasta is ready, add the parsley stalks and finely chopped chilly to the pan with garlic. Stir for a little, then add in the wine and the clams.
  5. The clams should start to open. You can stir them a little to help the process. Get rid of any clams that do not open.
  6. (Optional). Put half the clams aside, and remove them from the shell. This can make the plate “less crowded”. Once the pasta is cooked al dente, add it to the pan with all the clams and sprinkle the parsley leaves on top. Toss & serve! You might want to serve with bread so your guests can dip it in the delicious sauce.

    Pro tip: timing is everything. You might not get it right the first time, but keep at it.