Everyone seems to rave about Spaghetti Alle Vongole. I’m not really a fan of clams if I’m honest so I decided to make a similar dish using Linguine and Mussels!

• 500g Mussels
• 100g Linguine
• 1/2 White Wine
• 1 clove Garlic
• 1 tsp Dried Parsley 

Right then, in a saucepan of boiling salted water, cook the linguine until it’s just al detente. In another, cook the mussels. Heat the pan and then add the mussels, no water, the mussels have enough residual moisture for them to steam them selves open. Once they’re all open drain the mussels using a sieve, you want to keep the liquid from the mussels. Keep the liquid to one side.

Leave both the linguine and mussels and in another pan reduce the white wine with the garlic and parsley. Add the mussel liquid gradually reducing each time. Once you have a concentrated sauce, it’s time to bring it all together.

Mix the pasta with the mussels and pour in the sauce, making sure that everything is well coated, transfer to a bowl and enjoy!

PG