Linguini With Mussels & Chorzio

By shauna

Ingredients

• 2 tsp Olive Oil
• 2 Links Uncooked Spanish Chorzio Sausage, casings removed
• 3 Cloves Garlic, minced
• 1/2 C. Dry White Wine
• 1 lb. Dry Linguini Pasta
• 2 lb. Cultivated Mussels, cleaned & debearded, (discard any open mussels; it means they're dead)
• 1/2 C. Italian Flat-Leaf Parsley, chopped
• Salt & Pepper to taste
• 1 Lemon, cut into wedges, for garnish

Details

Servings 4

Preparation

Step 1

Bring a lg. pot of salted water to a boil. Heat oil in a lg, heavy skillet with a lid over med-high heat till hot, then add chorizo, breaking it into bite-size pieces with a spatula. Cook, stirring often, till chorizo has nice, crusty edges, approx. 5 min. Add garlic & saute for 1 min. Add wine, stir & reduce liquid by half, approx. 3-5 min. Cook pasta in boiling water till al dente, approx. 6-8 min. When cooked, reserve 1C. cooking water & set aside. Drain pasta. While pasta is cooking, add mussels to chorizo skillet, cover & let steam till they open, approx. 5-8 min-discard any mussels that don't open. Return drained linguini to the pot & add mussels & chorizo with sauce. Stir in parsley (& some pasta water if too dry), then season with salt & pepper to taste. Serve with lemon wedges.