Seafood pasta with mussels, lemon, chilli pepper and drill herb.
Seafood pasta with mussels, lemon, chilli pepper and drill herb.
Ingredients
Instructions
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Wash down the mussels in cold water and remove the "moustache" (and any dirt) and any little shells that they might have.
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Boil water in a pot.
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In the pot with boiling water add salt, the linguine and boil 2 min. less than proposed in packaging.
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In another pot heat oil and add the onion. Then add the garlic, a little salt and sauté lightly.
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Add the chilli pepper and continue to sauté.
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As soon as the ingredients are withered, add cherry tomatoes and squash if you like. Add a little more salt.
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Add the mussels, deglaze with wine and let it evaporate. Then cover the pot and steam up for 3 minutes.
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Add linguine into the pot with mussels, add dill herb, juice and zest of 1/2 lemon and stir well.
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Serve in deep plate, add some more dill herb, raw olive all and zest of lemon. Optionally add some chilli pepper.
Σημειώσεις
- If any mussel doesn't open during cooking, throw it away.
- We always use lemon or vinegar when eating shells, to kill any germ that might exist.
- You can use butter instead of oil, but no grated cheese.
- When cooking pasta, we boil 80% itself and 20% into the sauce.
- When deglazing with wine, what we want is to have the flavor of grape. That's why, we have to let it evaporate.
seafood, pasta, mussels, pepper, drill herb