Linguine con Cozze e Gamberetti

The Method

For the sauce, clean the mussels well, scrubbing them in cold water, and removing the beards. If any remain open after tappiing them against the side of the work surface, discard them. Peel the prawns, removing the heads but leaving the tails in tact.

Heat the olive oil in a large pan, and add the garlic and chilli. After a minute or two, add the mussels and the wine. Put the lid on and continue cooking until the mussels open, a few minutes only. If any remain closed at the end of cooking, discard them.

Add the prawns and cook for a further 4-5 minutes, turning them. Squeeze in the lemon juice. Take off the heat and add the roughly chopped parsley. Season to taste.

Meanwhile, cook the linguine in lightly salted boiling water until al dente, about 7-8 minutes. Add to the pan with the shellfish sauce, mix together well and serve immediately.

Vital Statistics

The Ingredients