Linguine Cozze | Classic Pasta with Mussels
About the dish
Pasta with Mussels is a staple of the Ligurian and southern Italian coast, made in two versions: in bianco with white wine and olive oil, and in rosso with tomato. The white version is the cleaner of the two. The liquid the mussels release as they open is the sauce, concentrated, briny, and irreplaceable. Discard it and there is nothing left to build on.
Ingredients for Linguine Cozze Bianco | Pasta with Mussels
- 320g / 11oz Linguine
- 1kg / 2.2lb Fresh mussels, scrubbed and debearded
- 4 cloves Garlic, thinly sliced
- 100ml / ⅓ cup Dry white wine
- 4 tbsp Extra virgin olive oil
- 1 Dried chilli, crumbled
- Small bunch flat-leaf parsley, roughly chopped
- Salt
Method for Linguine Cozze Bianco | Pasta with Mussels
- Prepare the mussels
Scrub under cold water.
Remove beards.
Discard any open mussels that do not close when tapped firmly. - Build the base
Warm olive oil in a wide lidded pan over medium heat.
Add garlic and chilli.
Cook two minutes.
Cue: garlic is translucent and fragrant, no colour. - Open the mussels
Add mussels and white wine.
Cover immediately.
Cook over high heat, shaking the pan occasionally.
Cue: all mussels have opened.
Discard any that remain closed.
Remove mussels and set aside.
Reserve all liquid in the pan. - Reduce the liquor
Bring mussel liquid to a brisk simmer over medium-high heat for two minutes.
Cue: liquid has reduced slightly and tastes intensely of the sea: well seasoned without additional salt. - Cook the pasta
Boil linguine in salted water (less than usual, the mussel liquor carries significant salt) until two minutes from al dente.
Reserve pasta water. - Finish
Add linguine to the pan.
Toss over high heat, adding pasta water as needed.
Cue: sauce is glossy and unified, not watery or separated.
Return mussels to the pan.
Toss once.
Finish with parsley and serve immediately.
Traditionally for Linguine Cozze Bianco | Pasta with Mussels
- No cheese
- The mussel liquor is the sauce, it must not be discarded
- Mussels are returned at the end only; further cooking makes them rubbery
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