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Linguine alle Cozze with Extra Garlic
Created by: Howcan Team
Ingredients
- 1 pound linguine
- 2 pounds fresh mussels, cleaned and debearded
- 6 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- 1/2 cup dry white wine
- 1/4 teaspoon red pepper flakes
- 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. 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, has a rich history rooted in the coastal regions of Italy. This delectable pasta dish is traditionally made with fresh mussels, garlic, white wine, and linguine pasta. The addition of extra garlic adds a bold and aromatic flavor to the dish, elevating its taste to new heights. Renowned chefs in coastal regions such as Sicily and Naples have perfected the art of preparing Linguine alle Cozze, infusing it with their unique culinary expertise. The key to achieving the best version of this dish lies in using the freshest mussels and garlic, as they are the star ingredients. For those seeking an alternative method, some chefs recommend adding a touch of spicy red pepper flakes for an extra kick. Today, the best version of this dish can be savored in authentic Italian trattorias along the picturesque coastlines of Italy. Whether you're dining in a charming seaside restaurant or recreating the dish at home, the tantalizing aroma of Linguine alle Cozze with extra garlic is sure to captivate your senses.
30 min
4
450 calories
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