Linguine alle Cozze

Linguine alle Cozze

There’s something magical about the way Sardinians do seafood—simple, soulful, and always kissed with the freshest olive oil. Linguine alle cozze, or linguine with mussels, is one of those dishes that brings the sea right to your plate. Briny, garlicky, and laced with a good glug of our extra virgin olive oil, it’s a recipe that captures the essence of Mediterranean living: fresh ingredients, bold flavors, and meals meant to be shared.

Linguine alle cozze

Linguine alle Cozze

Prep time

1 hour 

Cook time

30 minutes

Servings

4 servings

Category

Pasta

Origin

Italy

 

Ingredients:

  • 14 oz Linguine
  • 1 kg (2.2 lbs) Fresh Mussels
  • 8 Peeled Tomatoes (canned is fine)
  • 4 Garlic Cloves
  • 1 Bunch of Parsley
  • 4 tbsp Extra Virgin Olive Oil
  • Salt & Pepper to Taste
  • 1tsp Crushed Red Pepper (optional)

    Directions

    1 . Clean the mussels by removing the "beard" and scrubbing the shell to remove any impurities with a wire sponge or small knife. Do not use mussels that have already opened or are cracked.
    2. Roughly chop the parsley and garlic. Divide in half and lightly fry half them in a large tall rimmed pan with a generous drizzle of olive oil.
    3. When the garlic is lightly golden, set heat to low and add the mussels and cover with lid.
    4. Turn off the heat once the mussels have opened (this should only take a few minutes)
    5. Pour the liquid from the pot into a bowl through a strainer.
    6. Open each mussel one by one and scoop out the meat into the strained liquid. Once all mussles are in, cover with lid.
    7. Bring a large pot to boil for the pasta. In the meantime, add EVOO to a pan and add the other half of the parsley and garlic. Add some red pepper if you want and cook until lightly golden.
    8. Add the crushed peeled tomato and cook for 2-3 minutes. Add a ladle of the mussel cooking water.
    9. Cook the linguine in well-salted water. Cook time should be 1 minute less than indicated on the package.
    10. Meanwhile, drain the mussels and add them to the sauce, season with salt.
    11. Drain the pasta when it is still very al dente and transfer it directly to the sauce pan and gently mix.
    12. Garnish with fresh parsley and red pepper (if desired)

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