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Chef Vincenzo holding a plate of freshly cooked mussel pasta
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Mussel Pasta

This Mussel Pasta recipe combines tender mussels, garlic, capers, and linguine in a silky white wine sauce. The mussels release their briny juices as they steam, creating a light broth, full of depth that soaks into every strand of pasta. With just a handful of fresh ingredients, this dish is simple to prepare, full of Mediterranean flavor, and perfect for both weeknight cooking and special occasions.
Prep Time 10 minutes
Cook Time 15 minutes
Servings 2

Equipment

  • Large-sized frying pan with lid
  • wooden spoon
  • large-sized bowl
  • Kitchen paper
  • Sieve
  • Garlic crusher, optional
  • Tongs

Ingredients

  • 1 kg / 35.2 oz fresh mussels
  • 300 g / 10.5 oz linguine pasta
  • 3 Tbsp tomato paste
  • ½ glass white wine standard size
  • 2 whole garlic cloves
  • Chopped parsley
  • 1 Tbsp capers optional
  • Extra Virgin Olive Oil EVOO
  • Salt & Pepper

Instructions

  • Place a large frying pan on medium heat and add 1 Tbsp of EVOO and one garlic clove.
  • Once it starts to heat up, add sprinkle of chopped parsley and toss in the mussels. Pour in the wine, cover with a lid, and simmer for about 5 minutes on medium-high heat or until all the shells open.
  • After cooking, remove the mussels from their shells and set them aside on a plate. Discard the shells or keep some for decoration. Strain the mussel liquid by placing a sieve lined with kitchen paper over a large bowl. Pour the liquid through to filter out any grit. This golden broth will be used for the sauce so set it aside.
  • Bring a large pot of water to a boil then add 1 Tbsp of sea salt and allow it to dissolve before cooking the linguine for 2 minutes less than the package instructions (for example, if it says 12 minutes, cook for 10). Stir occasionally using a wooden spoon to prevent sticking.
  • In the same pan you used in step one, heat 3 Tbsp of EVOO over medium heat. Lightly crush the second garlic clove and sauté for 20–30 seconds or until it turns lightly golden. Add a dash of parsley, then stir in the tomato paste.
  • Pour in a splash of the mussel broth to loosen the tomato paste, stirring it until smooth then add the remaining broth and season with salt and pepper to taste.
  • Transfer the al dente linguine straight into the pan using tongs and toss well to coat in the sauce for 30 seconds. Add the mussels back in, along with a handful of chopped parsley, the capers, and a drizzle of EVOO. Continue tossing for about 2 minutes until the pasta is silky and coated in the sauce.

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