A Perfect Summer Seafood Pasta Recipe From La Costiera
A Perfect Summer Seafood Pasta Recipe From La Costiera
What could be more delicious this summer than enjoying sea breezes warmed by the sun and perfumed by Italy’s Mediterranean? Very little, we think. But for those looking to bring a little Costiera Amalfitana flavor to their summertime feast, a delicious plate of linguine con le cozze or spaghetti allo scoglio with clams, shrimps and mussels, is just the ticket.
For your summer dining pleasure, we’ve included one of our favorite pasta recipes from La Cucina Italiana Magazine, that is absolutely made for the warm weather season. Easy to follow, utterly authentic and totally delicious, this recipe will help you add a slice of La Costiera to your table this summer.
Linguine with Mussels (Linguine con le cozze)
Total Time: 30 Minutes | Makes: 4 to 6 servings
Ingredients
• Fine sea salt
• 1/4 cup plus 3 tablespoons extra-virgin olive oil
• 2 garlic cloves, unpeeled
• 1 small flat anchovy fillet
• 2 small red or green fresh chile peppers, seeded and finely chopped
• 1/4 teaspoon dried oregano
• 2 pounds mussels, scrubbed and beards removed
• 1/2 cup dry white wine
• 1/3 cup finely chopped flat-leaf parsley
• 1 pound linguine
Instructions
Bring a large pot of salted water to a boil.
Meanwhile, in a large wide pot with lid, combine oil, garlic, anchovy, chiles and oregano. Heat over medium-high heat until oil begins to bubble, then add mussels, increase heat to high and cook, shaking pan back and forth over heat, until mussels begin to open, about 1 1/2 minutes. Add wine and continue to cook 3 minutes more, then reduce heat to low and cook, covered, until mussels open wide, about 2 minutes more. Discard any mussels that remain unopened after 8 minutes.
Remove pot from heat. Into a large bowl, strain mussels and juices through a sieve; return juices to pot. Add parsley and pinch salt; cook over high heat until sauce is reduced by half, 5 to 7 minutes. Meanwhile, remove and discard shells from about 3/4 of the mussels. Remove sauce from heat and cover to keep warm.
Cook pasta in the boiling water until al dente, then drain. Transfer pasta and mussels to pot with sauce. Toss to combine well. Adjust seasoning to taste. Serve immediately.
The original article and recipe was featured in La Cucina Italiana Magazine
AND TO DRINK…
Looking for the perfect wine to pair alongside Linguine with Mussels? We love Marisa Cuomo’s Furore white wine produced on the terraces of the Amalfi Coast and made with a blend of aromatic and fruity Falanghina and Biancolella grapes.
To learn more about this distinct white wine from the Amalfi Coast click here
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