Linguine with Anchovies and Mussels
Prep Time:
30 minutes
Cook Time:
30 minutes
Serving Size:

Ingredients

1/2 cup extra virgin olive oil

2 Tbsp fresh garlic, minced

¼ cup (2 oz) anchovy fillets packed in olive oil, drained

2 lbs mussels, in-shell (rinsed and cleaned)

1 cup white wine

1 lb linguine pasta

1/2 cup pine nuts, toasted

1/4 cup chopped parsley

Ingredients

1 cup extra virgin olive oil

4 Tbsp fresh garlic, minced

1/2 cup (4 oz) anchovy fillets packed in olive oil, drained

4 lbs mussels, in-shell (rinsed and cleaned)

2 cups white wine

2 lbs linguine pasta

1 cup pine nuts, toasted

1/2 cup chopped parsley

Ingredients

1 1/2 cup extra virgin olive oil

6 Tbsp fresh garlic, minced

3/4 cup (6 oz) anchovy fillets packed in olive oil, drained

6 lbs mussels, in-shell (rinsed and cleaned)

3 cups white wine

3 lbs linguine pasta

1 1/2 cup pine nuts, toasted

3/4 cup chopped parsley

Procedures

  1. HEAT olive oil in large skillet over low heat. Add garlic and anchovies. Stir and sauté until garlic turns light golden brown and anchovies dissolve and turn to paste. Add mussels and white wine. Increase heat to medium. Cover and simmer until mussels open, stirring frequently.
  2. COOK linguine according to package directions and drain. Mix pasta into skillet with sauce.
  3. TRANSFER to large serving platter. Garnish with toasted pine nuts and parsley. Serve immediately.