Pasta with Tomato Sauce and Mussels

Ingredients

• 400 g linguine
• 1 kg mussels
• 2 carrots
• 80 g celery root
• 6 ripe tomatoes
• 1 chili pepper
• 1 onion
• 1 Garlic clove
• 150 ml white wine
• Salt
• Pepper (freshly ground)
• Olive oil (extra virgin)

Instructions

1. 1.

   Sort the mussels. Discard any that are open, then brush them under running water and remove the beards.

2. 2.

   Peel and finely chop the onion and garlic. Peel the carrots, peel the celery root, and dice them into small cubes. Wash the tomatoes, cut them in half, peel, core, and dice into small pieces. Remove the seeds from the chili pepper and dice it.

3. 3.

   Heat 4 tablespoons of oil in a large pot over medium heat. Sauté the onion and garlic first, then add the carrots and celery root and sauté further. Pour in 250 ml water and the wine. Stir in the tomatoes and chili. Season with salt and pepper and bring to a boil. Add the mussels to the pot and cook covered on high heat for about 8 minutes, shaking vigorously occasionally.

4. 4.

   Remove any mussels that remain closed.

5. 5.

   Cook the linguine in plenty of salted water until al dente and drain. Add the noodles to the mussel mixture in the pot and stir well. Divide onto plates and serve immediately.