Teresa's Recipes
Linguine with Mussels and Chorizo
Experience the vibrant flavors of the Mediterranean with this sumptuous linguine dish. Tender mussels and spicy chorizo sausage come together in a harmonious blend, tossed in a zesty tomato sauce that perfectly complements the pasta. It's a feast for the senses that will transport you to sun-drenched shores with every bite.
Ingredients
- to taste Salt
- to taste Black pepper
- 1/4 cup, chopped Fresh parsley
- 2 pounds, scrubbed and debearded Mussels
- 14 ounces Canned diced tomatoes
- 1/2 cup White wine
- 1/2 teaspoon Red pepper flakes
- 3 cloves, minced Garlic
- 8 ounces, sliced Chorizo sausage
- 2 tablespoons Olive oil
- 12 ounces Linguine
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Calories: 650
- Fat: 20g
- Carbs: 80g
- Protein: 35g
- Sodium: 900mg
- Sugar: 6g
Instructions
- 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.
- 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.
- To the skillet, add the minced garlic and red pepper flakes, sautéing for another minute until the garlic is aromatic.
- 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.
- Introduce the mussels to the skillet. Cover and cook for about 5-7 minutes, or until the mussels have opened.
- Remember to discard any mussels that remain closed after cooking - these are not safe to eat.
- Add the cooked linguine into the skillet, tossing well to ensure the pasta is coated with the flavorful sauce.
- Season the dish with salt and black pepper to your taste preference.
- Before serving, garnish with a generous sprinkle of freshly chopped parsley. Enjoy while hot.