Numeric amounts are based on 4 servings; text such as “to taste” stays the same.
Mussels cook quickly in a covered pot, and their broth becomes the sauce for the pasta. Buy live mussels from a trusted seafood counter, keep them cold, and discard any that remain closed after cooking.
Ingredients
12 ounces linguine
1 tablespoon olive oil
1 small fennel bulb, cored and thinly sliced
3 garlic cloves, thinly sliced
1/4 teaspoon red pepper flakes, optional
1 can (14.5 ounces) diced tomatoes
1/2 cup dry white wine or broth
2 pounds live mussels, scrubbed and debearded
2 tablespoons butter
2 tablespoons chopped parsley
1 lemon, cut into wedges
Directions
Cook linguine in salted water according to package directions until just tender. Reserve 1 cup pasta water and drain.
While pasta cooks, heat olive oil in a large pot over medium heat. Add fennel and cook for 5 minutes, until beginning to soften.
Add garlic and pepper flakes and stir for 30 seconds. Add tomatoes and wine or broth and bring to a simmer.
Add mussels and cover. Steam for 5 to 7 minutes, shaking the pot once, until shells open. Discard any mussels that remain closed.
Remove mussels with a slotted spoon. Stir butter into the broth. Add linguine and toss, adding pasta water as needed to coat.
Return mussels to the pot, scatter parsley over the top, and serve with lemon.
Recipe notes
Variations
Use clams in place of mussels, allowing extra time for shells to open. Replace wine with broth. Add a handful of baby spinach to the hot sauce just before tossing in pasta.
Storage and reheating
Refrigerate leftovers promptly and use within 1 to 2 days. Reheat the pasta and mussels gently in a covered saucepan until steaming; do not keep cooked shellfish at room temperature.
Mussels cook quickly in a covered pot, and their broth becomes the sauce for the pasta. Buy live mussels from a trusted seafood counter, keep them cold, and discard any that remain closed after cooking.
Serves: 4 Prep: 20 minutes Cook: 25 minutes
Ingredients
12 ounces linguine
1 tablespoon olive oil
1 small fennel bulb, cored and thinly sliced
3 garlic cloves, thinly sliced
1/4 teaspoon red pepper flakes, optional
1 can (14.5 ounces) diced tomatoes
1/2 cup dry white wine or broth
2 pounds live mussels, scrubbed and debearded
2 tablespoons butter
2 tablespoons chopped parsley
1 lemon, cut into wedges
Method
Cook linguine in salted water according to package directions until just tender. Reserve 1 cup pasta water and drain.
While pasta cooks, heat olive oil in a large pot over medium heat. Add fennel and cook for 5 minutes, until beginning to soften.
Add garlic and pepper flakes and stir for 30 seconds. Add tomatoes and wine or broth and bring to a simmer.
Add mussels and cover. Steam for 5 to 7 minutes, shaking the pot once, until shells open. Discard any mussels that remain closed.
Remove mussels with a slotted spoon. Stir butter into the broth. Add linguine and toss, adding pasta water as needed to coat.
Return mussels to the pot, scatter parsley over the top, and serve with lemon.
Variations
Use clams in place of mussels, allowing extra time for shells to open. Replace wine with broth. Add a handful of baby spinach to the hot sauce just before tossing in pasta.
Storage and reheating
Refrigerate leftovers promptly and use within 1 to 2 days. Reheat the pasta and mussels gently in a covered saucepan until steaming; do not keep cooked shellfish at room temperature.
Mussels cook quickly in a covered pot, and their broth becomes the sauce for the pasta. Buy live mussels from a trusted seafood counter, keep them cold, and discard any that remain closed after cooking.
Serves: 4 Prep: 20 minutes Cook: 25 minutes
Ingredients
12 ounces linguine
1 tablespoon olive oil
1 small fennel bulb, cored and thinly sliced
3 garlic cloves, thinly sliced
1/4 teaspoon red pepper flakes, optional
1 can (14.5 ounces) diced tomatoes
1/2 cup dry white wine or broth
2 pounds live mussels, scrubbed and debearded
2 tablespoons butter
2 tablespoons chopped parsley
1 lemon, cut into wedges
Method
Cook linguine in salted water according to package directions until just tender. Reserve 1 cup pasta water and drain.
While pasta cooks, heat olive oil in a large pot over medium heat. Add fennel and cook for 5 minutes, until beginning to soften.
Add garlic and pepper flakes and stir for 30 seconds. Add tomatoes and wine or broth and bring to a simmer.
Add mussels and cover. Steam for 5 to 7 minutes, shaking the pot once, until shells open. Discard any mussels that remain closed.
Remove mussels with a slotted spoon. Stir butter into the broth. Add linguine and toss, adding pasta water as needed to coat.
Return mussels to the pot, scatter parsley over the top, and serve with lemon.
Variations
Use clams in place of mussels, allowing extra time for shells to open. Replace wine with broth. Add a handful of baby spinach to the hot sauce just before tossing in pasta.
Storage and reheating
Refrigerate leftovers promptly and use within 1 to 2 days. Reheat the pasta and mussels gently in a covered saucepan until steaming; do not keep cooked shellfish at room temperature.
