Jul 14 2026
Restaurants›Wilma's›Big Easy Linguine Recipe

Big Easy Linguine Recipe

Inspired by Wilma's
Time30m
Serves4

mussels, spicy chorizo, tomato, shallot, wine, garlic, lemon, butter, linguine, French bread

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Ingredients

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Seafood

Meat

Produce

Pantry

Method

Preparation

  1. 1

    Prep the Ingredients

    Rinse the mussels under cold water, scrubbing the shells to remove any sand or debris. Discard any mussels that are open and do not close when tapped. Dice the tomatoes, finely chop the shallot and garlic, and zest and juice the lemon.

Cooking

  1. 2

    Cook the Linguine

    In a large pot of boiling salted water, cook the linguine according to package directions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.

  2. 3

    Sauté Chorizo

    In a large skillet over medium heat, melt 2 tablespoons of butter. Add the diced chorizo and cook for about 5 minutes, until it begins to crisp and release its oils.

  3. 4

    Add Vegetables

    Add the chopped shallot and garlic to the skillet and sauté for an additional 3-4 minutes until softened and fragrant.

  4. 5

    Add Tomatoes and Wine

    Stir in the diced tomatoes and white wine, bringing the mixture to a simmer. Cook for about 5 minutes until the tomatoes soften.

  5. 6

    Cook Mussels

    Add the cleaned mussels to the skillet, cover, and cook for 5-7 minutes, or until the mussels have opened. Discard any mussels that remain closed.

  6. 7

    Combine with Linguine

    Add the cooked linguine to the skillet along with the reserved pasta water, remaining 2 tablespoons of butter, lemon juice, and lemon zest. Toss everything together until well combined and heated through.

Serving

  1. 8

    Serve the Dish

    Serve the Big Easy Linguine hot, garnished with additional lemon zest if desired. Accompany with slices of French bread for dipping.

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