Linguine With Mussels In A Red Sauce ( Linguine Con Cozze Al Sugo Rosso) Recipe
Servings: 6
Ingredients
- 3 kg mussels
- 4 Tbsp. extra virgin olive oil
- 4 clv garlic peeled and finely sliced
- 150 x mlwhite wine
- 1 handf flat leaf parsley finely minced fresh red chilli seeded and minced
- 900 gm fresh plum tomatoes seeded and minced
- 1 handf basil minced sea salt and freshly grnd black pepper
- 250 gm linguine extra virgin extra virgin olive oil
Directions
- Clean the mussels very thoroughly under cool running water.
- Scrub well with a stiff brush and scrape off any barnacles.
- Throw away any which are open or possibly have cracked or possibly broken shells.
- Cook the mussels in half the extra virgin olive oil over a high heat in a large pan with half the garlic and the wine till they open.
- Leave the mussels to cold then remove from their shells.
- Retain the liquid.
- Heat the remaining extra virgin olive oil and garlic and half the parsley.
- Fry till the garlic colours then add in the chilli and tomatoes.
- Cook together gently reducing the tomatoes to a sauce about 30 min then add in the mussel liquid and return to the boil.
- Remove from the heat and add in the mussels basil salt and pepper.
- Cook the linguine in a generous amount of boiling salted water drain thoroughly and add in to the mussel sauce.
- To serve pour over a little extra virgin extra virgin olive oil and sprinkle with the remaining parsley.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 689g | |
| Recipe makes 6 servings | |
| Calories 691 | |
| Calories from Fat 188 | 27% |
| Total Fat 21.11g | 26% |
| Saturated Fat 3.55g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 140mg | 47% |
| Sodium 1440mg | 60% |
| Potassium 2025mg | 58% |
| Total Carbs 55.5g | 15% |
| Dietary Fiber 3.0g | 10% |
| Sugars 4.72g | 3% |
| Protein 66.25g | 106% |
