Blue Mussel Linguine

Ingredients

• Linguine (12 ounces)
• Olive oil (3 tablespoons)
• Garlic (4 cloves, minced)
• White wine (1 cup (dry, such as sauvignon blanc))
• Blue mussels (2 pounds, cleaned and debearded)
• Cherry tomatoes (1 cup, halved)
• Fresh parsley (1/2 cup, chopped)
• Salt (to taste)
• Black pepper (to taste)
• Lemon wedges (for serving)

Instructions

1. Bring a large pot of salted water to a boil and cook the linguine according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the linguine and set aside.
2. In a large, deep skillet or pot, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant, taking care not to let it burn.
3. Pour in the white wine and bring the mixture to a gentle simmer. Allow it to reduce slightly for about 2-3 minutes.
4. Add the cleaned blue mussels to the pot, cover with a lid, and cook for 5-7 minutes, or until the mussels have opened. Discard any that remain closed.
5. Gently fold the cooked linguine into the pot, along with the halved cherry tomatoes and chopped parsley. Toss everything together, adding reserved pasta water a little at a time if the mixture seems dry.
6. Season with salt and black pepper to taste, adjusting as needed.
7. Serve the Blue Mussel Linguine hot, garnished with additional parsley, a drizzle of olive oil, and lemon wedges on the side for a fresh squeeze.