Bucatini, Lamb Merguez, Mussels Recipe
Make Bucatini, Lamb Merguez, Mussels Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sauce & Shellfish
Merguez & Finish
Method
Sauce & Shellfish
- 1
Prep mussels
Rinse mussels under cold water, discard any that are open and won’t close when tapped. Scrub shells and remove beards. Set aside in the refrigerator while you start other components.
- 2
Start aromatics
In a large, deep skillet or wide sauté pan, heat 2 tbsp olive oil over medium heat. Add sliced garlic and chopped shallot and cook, stirring frequently, until softened and fragrant, about 2–3 minutes. Add red chili flakes and cook 30 seconds more.
- 3
Brown the merguez
In a separate medium skillet over medium-high heat, add 1 tbsp olive oil. Add lamb merguez sausages whole (or halved lengthwise for faster cooking) and sear until nicely browned, about 3–4 minutes per side. Transfer to a cutting board, slice into 1-inch pieces and set aside. Leave any flavorful browned bits in the pan.
- 4
Build the sauce
Stir the tomato paste into the aromatics and cook 1 minute. Pour in the white wine to deglaze, scraping up any browned bits from the bottom of the pan. Allow wine to reduce by half, about 2–3 minutes. Stir in crushed tomatoes and 1/2 cup of the cold water or shellfish stock. Season with 1 tsp sea salt and 1/2 tsp black pepper. Bring to a gentle simmer and cook, uncovered, for 8–10 minutes to meld flavors and slightly thicken.
- 5
Cook mussels in sauce
Add the cleaned mussels and the sliced merguez to the simmering sauce. Pour the remaining 1/2 cup water or stock if pan seems dry. Cover the pan and cook for 4–6 minutes, shaking the pan occasionally, until mussels open. Discard any mussels that remain closed. Taste sauce and adjust salt and pepper as needed; add lemon juice to brighten.
Pasta & Finish
- 6
Cook bucatini
Bring a large pot of heavily salted water to a boil. Add bucatini and cook until al dente according to package directions (usually 8–10 minutes). Just before draining, scoop out and reserve 1 cup of pasta cooking water.
- 7
Finish sauce with pasta
Transfer drained bucatini directly into the skillet with the mussels and merguez (if your pan is too small, combine sauce and mussels with the pasta in the pasta pot). Over medium heat, add reserved pasta water a splash at a time to loosen the sauce and help it cling to the bucatini. Add butter, lemon zest, chopped parsley, remaining 1/2 tsp salt and 1/2 tsp black pepper. Toss gently to combine and coat the pasta without breaking the mussels.
- 8