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- 1 lb. linguini, cooked aldente |
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- 3 lbs. blue mussels, scrubbed & rinsed: clean
under cold water (be sure to remove all the beards)
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- 4 cloves garlic sliced lengthwise |
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- 1/4 cup olive oil |
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- 4oz. white wine |
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- 2 cups chicken stock, divided |
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- 1 cup clam juice |
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- 3 fresh basil leaves |
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- 1 tbls. parsley |
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- 1/4 tsp. crushed red pepper (optional)
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- salt & pepper to taste |
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- Put oil, garlic, white wine, clam juice, 1 cup
chicken stock & mussels in large covered saucepan
over high heat and steam mussels opened.
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- Lower heat to low and add balance of ingredients.
Simmer 20 mins. |
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- Put linguini in large bowl, pour all but 1 cup of
the sauce over the pasta. |
- Put the rest of the sauce in a bowl for dipping
and it's...
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DING-A-DONG DING GOOD! |