Pasta with Mussels and White Wine Sauce

Ingredients

• 400 g whole wheat linguine
• Salt
• 1 kg fresh Venus mussels
• 1 Garlic clove
• 1 Shallot
• 4 tbsp olive oil
• 1 bunch parsley
• 150 ml white wine
• black pepper
• Lemon juice

Instructions

1. 1.

   Bring a large pot of water to a boil and salt it. Cook the pasta according to package instructions until al dente.

2. 2.

   Wash the mussels in cold water and remove any beard if necessary. Peel and finely chop the garlic and shallot. Heat 3 tbsp olive oil in a large pan, sauté the garlic and shallot until translucent. Wash the parsley, shake dry, finely chop the leaves, add to the pan and cook together.

3. 3.

   Heat 1 tbsp olive oil in another pot. Drain the mussels, put them in the pot, pour in the white wine, cover immediately and let the mussels cook for about 5 minutes, shaking the pot occasionally. Remove the mussels with a slotted spoon and strain the wine into the pan with the onion-parsley mixture.

4. 4.

   Drain the pasta, reserving some cooking water. Add the pasta and mussels to the sauce, mix well. If needed, add more reserved water. Season the dish with salt, pepper and a splash of lemon juice, then serve immediately.