Mussels Linguine

Spaghetti with mussels are seasoned only with oil, garlic and parsley, all ingredients that enhance the taste and flavor of the mussels to the maximum!

Instructions

Start with cleaning the mussels: clean the shell as best you can and remove the filament that you will find on the side of the mussel, pulling it sideways along the slot of the mussel itself. After this operation, put them in a large pan, cover with a lid and let the mussels open over medium-high heat, turning them from time to time. When they are all open, turn off and let cool. Then remove the shells of the mussels, while the molluscs put them aside in a bowl. If you want, you can set aside some mussels with their shells to decorate the dish, Then filter the water that will have eliminated the mussels Meanwhile, in a pan, put plenty of olive oil (it must at least cover the bottom) and the whole garlic cloves which you will then remove. Sauté over low heat, being very careful that the garlic does not burn. Then add the white wine and a little filtered water from the mussels. Reduce the sauce a little and add the mussels almost at the end, let them flavor for a maximum of a couple of minutes and turn off the heat. Add a little ground black pepper and set aside. Boil the pasta, drain it and pour it into the saucepan. Cook it for a few minutes and, with the heat off, add the chopped parsley.