Linguine with Mussel Sauce

Ingredients

• 500 g linguine
• 250 g mussels (Vongole veraci)
• 1 Shallot
• 2 tbsp olive oil
• 1 Garlic clove
• 100 ml dry white wine
• 3 plum tomatoes
• 1 bunch parsley
• Basil
• 1 tsp peperoncino oil
• 20 g cold butter

Instructions

1. 1.

   Cook pasta in plenty of salted water until al dente. Rinse mussels and drain well on a sieve.

2. 2.

   Peel and finely dice the shallot. Heat olive oil in a large pot, sauté the shallot cubes until translucent. Peel garlic, press into the pot and continue cooking. Add mussels, deglaze with white wine, cover loosely and simmer gently until the mussels open.

3. 3.

   Meanwhile blanch tomatoes in hot water, peel and cube them. Add to the mussels. Wash herbs, shake dry, chop finely. Mix with peperoncino oil and combine with linguine. Fold in butter pieces and stir until pasta absorbs the sauce. Transfer to a serving plate and serve immediately.