Linguine with Mussels and Garlic Tomato Sauce
Few pasta dishes capture the flavors of the Mediterranean quite like linguine with mussels. In this recipe by Chef Giorgos Tsoulis, fresh mussels are gently steamed in white wine before being combined with a rich tomato sauce infused with garlic, bacon, thyme (of course!), and a touch of chili. The result is a light yet deeply flavorful pasta that’s perfect for both weeknight dinners and special occasions.
Linguine is the traditional pasta pairing for mussels, as its long strands beautifully capture the savory sauce and tender shellfish in every bite.
Serve it with crusty bread to soak up every last drop of the sauce and a glass of chilled white wine for an authentic Italian-inspired meal. For more pairing advice, check out our food & wine pairing guide.
Linguine with Mussels and Garlic Tomato Sauce
Ingredients
- 500 g linguine
- 1 kg mussels cleaned and debearded
- 400 g canned chopped tomatoes or passata
- 2 garlic cloves finely chopped
- 5 slices bacon finely chopped
- 1 small onion finely chopped
- 150 ml dry white wine
- ¼ tsp chili flakes
- 1 tbsp fresh thyme chopped
- salt
- extra virgin olive oil
For serving:
- ½ bunch fresh parsley leaves chopped
Instructions
- Bring a large pot of generously salted water to a boil. Cook the linguine until al dente according to the package instructions. Reserve 1 cup (240 ml) of the pasta cooking water, then drain the pasta. Do not rinse.
- Scrub the mussels under cold running water, removing any grit. Pull off the beards and discard any cracked mussels or any that remain open when tapped. Keep refrigerated until ready to cook. Check out our guide on cleaning mussels for more info.
- If using canned chopped tomatoes, blend them until smooth. If using passata, use it as is.
- Heat a large deep skillet over medium heat with a drizzle of olive oil. Cook the bacon until it begins to render its fat, then add the onion and sauté until softened. Stir in the garlic, thyme, and chili flakes and cook for about 30 seconds until fragrant.
- Add the mussels and pour in the white wine. Cover and cook for 2–3 minutes, or until most of the mussels have opened.
- Stir in the tomato purée and simmer for 3–5 minutes until the sauce has thickened slightly.
- Add the cooked linguine and toss to coat. Add a splash or two of the reserved pasta water if needed to loosen the sauce. Taste before seasoning with salt.
- Serve immediately, sprinkled with chopped parsley and finished with a drizzle of extra virgin olive oil.
Notes
Related: Linguine with Manila Clams & Leeks
Related: Pasta (Linguine) with Squid & Rye Bread Sauce
Related: Mediterranean Mussels in Red Tomato Sauce
Related: Steamed Mussels with Mango and Coriander
Related: Easy Chili Mussels in White Wine with Garlic
