Linguine with Mussels and Garlic Tomato Sauce
Bring the flavors of the Italian coast to your table with this classic linguine with mussels. Fresh mussels are simmered in a savory tomato and white wine sauce with garlic, bacon, and herbs, then tossed with perfectly cooked linguine for an elegant yet easy seafood dinner.
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
Tip: Discard any mussels that do not open during cooking, as they are unsafe to eat.
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