Linguine with Mussels and Chorizo

Ingredients

• Salt (to taste)
• Black pepper (to taste)
• Fresh parsley (1/4 cup, chopped)
• Mussels (2 pounds, scrubbed and debearded)
• Canned diced tomatoes (14 ounces)
• White wine (1/2 cup)
• Red pepper flakes (1/2 teaspoon)
• Garlic (3 cloves, minced)
• Chorizo sausage (8 ounces, sliced)
• Olive oil (2 tablespoons)
• Linguine (12 ounces)

Instructions

1. Start by boiling a large pot of salted water and cook the linguine as per the package instructions until al dente. Once cooked, drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the sliced chorizo and cook until it turns a deep brown, roughly 5 minutes.
3. To the skillet, add the minced garlic and red pepper flakes, sautéing for another minute until the garlic is aromatic.
4. Deglaze the skillet with the white wine, scraping up any browned bits. Add the diced tomatoes and let the mixture simmer to meld the flavors.
5. Introduce the mussels to the skillet. Cover and cook for about 5-7 minutes, or until the mussels have opened.
6. Remember to discard any mussels that remain closed after cooking - these are not safe to eat.
7. Add the cooked linguine into the skillet, tossing well to ensure the pasta is coated with the flavorful sauce.
8. Season the dish with salt and black pepper to your taste preference.
9. Before serving, garnish with a generous sprinkle of freshly chopped parsley. Enjoy while hot.