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Linguine alle Cozze
Created by: Howcan Team
Ingredients
- 1 pound linguine
- 2 pounds fresh mussels, cleaned and debearded
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 cup dry white wine
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Instructions
- In a large pot, bring salted water to a boil and cook the linguine according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, and sauté for 1-2 minutes until fragrant.
- Add the cleaned mussels to the skillet and pour in the white wine. Cover and cook for 5-7 minutes, or until the mussels have opened. Discard any unopened mussels.
- Add the cooked linguine to the skillet with the mussels and toss to combine. Season with salt and pepper to taste.
- Sprinkle with chopped fresh parsley and serve hot. Enjoy!
Linguine alle Cozze, a classic Italian dish, originated in the coastal regions of Italy, where fresh mussels are abundant. This delectable pasta dish features linguine noodles cooked to al dente perfection and then tossed with a savory sauce made from fresh mussels, garlic, white wine, and tomatoes. Renowned chefs like Lidia Bastianich and Mario Batali have popularized this dish in their restaurants, showcasing the flavors of the sea in a simple yet elegant manner. Today, the best versions of Linguine alle Cozze can be found in coastal towns like Positano and Cinque Terre, where the mussels are plump and flavorful. The key to a perfect Linguine alle Cozze lies in using the freshest mussels and allowing them to infuse the sauce with their briny essence. For a twist, some chefs add a touch of spicy red pepper flakes or fresh herbs like parsley to elevate the dish. Whether enjoyed in a rustic trattoria overlooking the Mediterranean or prepared at home, Linguine alle Cozze is a celebration of the sea's bounty.
30 min
4
450 calories
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