- + salt
- 1 lb fresh linguine
- 2 T extra-virgin olive oil
- 1 pinch crushed red pepper
- 1 shallot, sliced thinly
- 2 lbs mussels, cleaned and debearded as necessary
- 1/4 C dry white wine
- 1/2 C simple, homemade pesto
- + parsley, chopped
- 1 nice hunk pecorino romano (I dig Brunelli!) for grating
Bring a large pot of water to a boil and salt it well. Cook the linguine in boiling water as per the retailer’s instructions.
Put the oil, crushed red pepper, and shallot in a fairly wide sauté pan (with a tight-fitting lid) and heat, uncovered, over medium high heat, until the flakes start to sizzle and the shallot softens.
Add the mussels and white wine, and cover with the lid. Steam mussels
until all have opened (about 4–5 minutes). Remove the mussels from the pan and reserve.
Toss the linguine with pesto and some of the mussel liquid from the pan.
To serve: Divide the pasta among four plates and top with the reserved mussels. Finish each plate with a big pinch of parsley and a storm of freshly grated pecorino. Baddabingbaddaboomyerinbizness.