Mussel Linguine Recipe
italian sausage + sun dried tomato + chili flake + lemon
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Ingredients
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Pasta & Pasta Water
Mussels & Seafood
Sausage & Aromatics
Tomatoes & Finishers
Method
Pasta & Pasta Water
- 1
Mussels & Deglaze
- 2
Prepare mussels
While pasta cooks, inspect mussels and discard any that are cracked or do not close when tapped. Rinse briefly under cold water and remove any remaining beards.
- 3
Steam mussels
In a large wide skillet or sauté pan with a lid, add 1/4 cup of the white wine and bring to a simmer over medium-high heat. Add mussels in an even layer, cover, and steam until shells open, 4–6 minutes. Shake the pan occasionally. Transfer opened mussels to a bowl, discarding any that remain closed. Reserve the cooking liquid by straining into a small bowl (discard grit). Set mussels aside, leaving pan free for the sauce.
Sausage & Aromatics
- 4
Cook sausage
In the same large skillet over medium heat, add 2 tablespoons olive oil. Crumble the 8 oz removed-casing Italian sausage into the pan and cook, breaking up with a spoon, until browned and cooked through, about 6–8 minutes. Transfer sausage to a plate, leaving rendered fat in the pan.
- 5
Sauté aromatics
Add 1 tablespoon butter to the pan with the sausage fat, then add 1/2 cup finely chopped onion. Sauté until translucent, about 4 minutes. Add 3 minced garlic cloves and 1 teaspoon red pepper flakes; cook until fragrant, about 30–45 seconds, taking care not to burn the garlic.
Tomatoes, Wine & Sauce Construction
- 6
Build the sauce
Stir in 1/2 cup thinly sliced oil-packed sun-dried tomatoes and 1 cup halved cherry tomatoes (if using) to the aromatics. Cook 2–3 minutes until tomatoes begin to soften. Pour in the remaining 3/4 cup white wine and the reserved mussel cooking liquid (about 1/4–1/2 cup). Bring to a simmer and reduce slightly for 2–3 minutes.
- 7
Combine protein and pasta
Return the browned sausage to the pan and stir. Add the steamed mussels (in shells) and toss gently to combine and heat through. Add the drained linguine to the pan. Add about 1/2 cup reserved pasta water (or more as needed) and toss/pound gently with tongs so the pasta absorbs the sauce and everything is coated. If sauce seems thin, let it reduce 1–2 minutes; if too thick, add more pasta water a couple tablespoons at a time.
Finish & Serve
- 8
Season and finish
Remove pan from heat. Zest the lemon over the pasta, then squeeze in the juice of the lemon (about 1 tablespoon or to taste). Stir in 1 tablespoon butter (optional for silkiness), 1/4 cup chopped fresh parsley, 1/4 cup grated Pecorino Romano or Parmesan, 1 teaspoon salt (adjust if needed), and 1/2 teaspoon freshly ground black pepper. Toss gently to combine, taking care not to break mussel shells. Taste and adjust seasoning, adding more red pepper flakes if you like it spicier.
- 9