Linguini with mussels cooked in spicy tomato sauce
26.Aug.2015

Mussels are not to be served only steamed or “saganaki”. Chef Stratos Iosifellis gives you a summer suggestion that pairs well with linguini!!!

Ingredients (2 portions)stratos

10oz fresh mussels (300grms)
5oz linguini (150grms)
2tbsp olive oil
1 clove of garlic crushed
2 medium size fresh tomatoes grated
Dry chili flakes to taste
2tbsp freshly chopped parsley
½ cup dry white wine
Salt and crushed black pepper

Preparation

Wash the mussels and remove their “beard”. Discard any open mussels.
Boil the pasta al dente in salted water.
Warm the olive oil in a sauce pot and sauté the garlic and the chili flakes.
Add the tomatoes and allow simmering for a few minutes.
Add the mussels, parsley and the wine. Close the pot with the lid and cook for about 2-3 minutes. Open the pot and discard any mussels that are still closed.
Add the cooked linguini to the mussels straight from the boiling water.
Mix well, place in a big platter, garnish with some more fresh parsley and drizzle with olive oil.

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