Linguine with Mussels and Fresh TomatoesMakes 4 First Course Servings
|*||1 1/2 cups peeled, seeded and chopped plum tomatoes|
|*||6 tablespoons extra virgin olive oil|
|*||1 quart cleaned mussels|
|*||8 ounces dried linguine|
|1||Bring a large pot of water to a boil for the pasta.|
|2||Heat the tomatoes and half the olive oil in a large straight-sided saute pan with a tight-fitting lid. Bring to a boil, toss in the mussels, cover and cook over moderate heat, shaking the pan every so often, until the mussels open.|
|3||Meanwhile, generously salt the boiling water and drop in the linguine. Cook, stirring often, until al dente. Drain the pasta, reserving about 1/2 cup of the water and transfer the linguine to the saute pan.|
|4||Drizzle with the rest of the olive oil and toss together with the mussels and tomatoes. If it seems dry, add some of the pasta water, a tablespoon at a time, until each strand of linguine is nicely coated, with some liquid surrounding the pasta and mussels. Serve right away in heated bowls.|
- This combination of sweet, ocean-fresh mussels and juicy garden tomatoes is ambrosia. Summer-by-the-sea on a plate, this is a cinch to prepare and perfect for breezy, carefree vacation days (or nights).
- A lightly-flavored olive oil - like Ligurian - would be appropriate.
Recipe courtesy of Johanne Killeen and George Germon of Al Forno Restaurant, Providence, RI from their book 'On Top of Spaghetti...Macaroni, Linguine, Penne, and Pasta of Every Kind', HarperCollins, 2006