Linguine with Voncole Mussels

A great pasta dish for any occasion:

Rinse mussels and discard opened ones, because mussels need to be closed first and opened after cooking – so discard closed mussels after cooking as well.

The nuts and bolts is the broth and it goes like this: Sauté onions and garlic in plenty of olive oil, add cherry tomatoes, a touch of chili and a bay leaf spice. Extinguish everything with clear soup, Noilly Prat and white wine, bring to a boil, then add the washed mussels, season with salt and pepper. Close the pot and simmer gently for 8-10 minutes. Now remove the mussel meat from half of the mussels, leaving the rest in the shell. Now add the al dente cooked noodles to the broth – mix noodles, broth and mussels well, mix everything together briefly and season.

Season with parsley and lemon, possibly add a little clear soup or oil as you like and put everything together steaming on a plate, insert an Italian Cd, open Chianti and forget the dirty weather.

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