Linguine/Spaghetti with mussels white sauce “Linguine e Cozze”.

Instructions

• Rinse mussels, pull beard from side, discard any open ones. Place in a large pot and cover with lid. -On high heat let them cook for a few minutes until open but not fully cooked.
• Remove shells an place in a small bowl. Filter the water using a paper towel. Keep a few shells for decorating plate.
• Large pot filled with water add your salt and bring to a boil. Add your linguine/spaghetti.
• In a sauté pan on medium heat add oil, garlic and parsley. Careful not to burn garlic. Once oil is sizzling add chili flakes. Add the mussels in its water. Cook until your pasta is ready.
• When pasta is just under al dente remove and add directly to sauté pan. Stir until all well mixed. You can add a ladle of pasta water if needed.
• Plate and garnish with parsley and mussels in shell. Enjoy!

  Buon appetito!