Linguini With Mussels & Chorzio

Linguini With Mussels & Chorzio
Linguini With Mussels & Chorzio

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

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

Directions

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.

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