Linguine With Mussels Recipes

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LINGUINE WITH SEAFOOD

Provided by Emeril Lagasse

Categories     main-dish

Yield 4 to 6 servings

Number Of Ingredients 16



Linguine with Seafood image

Steps:

  • Set a large, 1-gallon stockpot filled with water to a boil and season with 2 tablespoons of the salt. Add the linguine to the pot and stir until the water returns to a boil.
  • Once the pasta is cooked, but still slightly firm, or al dente, remove from the heat and drain, reserving 1/2 cup of the pasta cooking water separately. Place the linguine in a large, warmed bowl and drizzle with 2 tablespoons of the olive oil. Wrap with plastic and set aside as you finish the sauce.
  • While the linguine cooks, make the sauce. Set a large, 14-inch saute pan over medium-high heat. Add the remaining 4 tablespoons olive oil and the onions. Saute the onions until lightly caramelized, about 3 to 4 minutes. Add the garlic, Essence and red pepper flakes to the pan. Toast the garlic until browned, about 30 to 45 seconds. Add the white wine to the pan and cook until nearly completely reduced, about 2 minutes. Add the tomato paste, crushed tomatoes, reserved pasta cooking water, and remaining 1 1/2 teaspoons salt to the pan. Bring to a boil, cover, and cook until the sauce is slightly thickened, about 4 to 5 minutes. Add the shrimp, clams, mussels and basil to the pan, cover, and cook until the clams and mussels open, about 4 to 5 minutes. Toss to combine, and remove the sauce from the stove. Add the pasta sauce and parsley to the cooked pasta and toss to combine. Serve with Parmesan for garnishing.

1 pound linguine
2 tablespoons salt, plus 1 1/2 teaspoons
6 tablespoons extra-virgin olive oil
1 cup finely chopped yellow onion
2 tablespoons thinly sliced garlic
1/2 teaspoon Italian Essence
1 teaspoon crushed red pepper flakes
1 cup dry white wine
2 tablespoons tomato paste
1 (28-ounce) can crushed tomatoes
1 pound rock shrimp, peeled and deveined
1 pound small clams, such as littlenecks, or cockles, scrubbed and purged in salted water, any open or broken clams discarded
1 pound mussels, scrubbed and debearded
1/4 cup chopped fresh basil leaves
2 tablespoons chopped fresh parsley leaves
1/3 cup grated Parmesan

SPICY LINGUINE WITH CLAMS AND MUSSELS

Provided by Giada De Laurentiis

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 14



Spicy Linguine with Clams and Mussels image

Steps:

  • Pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and transfer to a large serving bowl. Add the butter and parsley and toss until coated. Season with salt and pepper, to taste.
  • Sauce: In a large skillet or saucepan, heat the oil over medium-high heat. Add the shallots and season with salt and pepper, to taste. Cook, stirring frequently, until soft, about 3 to 4 minutes. Add the garlic and cook for 30 seconds until aromatic. Add the wine and simmer until the liquid has reduced by half, about 2 minutes. Stir in the broth, red pepper flakes, clams and mussels. Season with salt and pepper, to taste. Bring the mixture to a simmer. Cover the pan with a tight-fitting lid and cook until all the shellfish have opened, about 5 to 8 minutes. Discard any unopened shellfish.
  • Using tongs, remove the shellfish from the pan and reserve. Season the cooking liquid with 2 teaspoons of salt and 1 teaspoon pepper. Pour the shellfish cooking liquid over the pasta and toss well. Season with salt and pepper, to taste. Arrange the reserved shellfish on top of the pasta and serve.

1 pound linguine pasta
2 tablespoons unsalted butter, at room temperature
1/4 cup chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
2 large or 4 small shallots, sliced
Kosher salt, for seasoning, plus 2 teaspoons
Freshly ground black pepper, for seasoning, plus 1 teaspoon
3 cloves garlic, minced
1 cup white wine (recommended: Pinot Grigio)
1 cup vegetable broth
1/2 teaspoon crushed red pepper flakes
12 littleneck clams, cleaned
12 mussels, cleaned

LINGUINE WITH MUSSELS AND FRESH HERBS

Provided by Ian Knauer

Categories     Herb     Pasta     Quick & Easy     High Fiber     Dinner     Mussel     Healthy     Potluck     Gourmet     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 10



Linguine with Mussels and Fresh Herbs image

Steps:

  • Heat oil and butter in a 5-to 6-quart heavy pot over medium heat until foam subsides. Cook garlic, fennel seeds, and red pepper flakes with 1/4 teaspoon each of salt and pepper, stirring, until garlic is softened, 3 to 4 minutes. Add wine and boil until reduced by half, 4 to 5 minutes. Add mussels and cook, covered, shaking pot occasionally, just until mussels open wide, 5 to 8 minutes. (Discard any that remain unopened after 8 minutes.) Remove from heat and keep warm.
  • Meanwhile, cook linguine in a pasta pot of well-salted boiling water until al dente. Reserve 1/2 cup cooking water, then drain linguine.
  • Toss linguine with mussels and any liquid from pot, cheese, and herbs. Thin with reserved cooking water if desired.

1/4 cup extra-virgin olive oil
2 tablespoons unsalted butter
4 large garlic cloves, sliced
1 teaspoon fennel seeds
1/4 teaspoon hot red pepper flakes
1 cup dry white wine
2 pounds cultivated mussels, scrubbed
1 pound thin linguine
1/2 cup grated Parmigiano-Reggiano
1 1/2 cups chopped herbs such as basil, dill, flat-leaf parsley, and oregano

MUSSELS AND PASTA WITH CREAMY WINE SAUCE

I love seafood and always have a bag, or two, of mussel meat in the freezer. It's fairly inexpensive and is usually found in a case by the fresh fish. This cooks up really quickly, so have everything prepped before starting.

Provided by Bren

Categories     Seafood     Shellfish     Mussels

Time 30m

Yield 1

Number Of Ingredients 10



Mussels and Pasta with Creamy Wine Sauce image

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
  • Place mussel meat in a fine-mesh strainer and rinse thoroughly with cold water.
  • Melt 1 teaspoon butter in a medium skillet over medium-low heat. Gently warm the mussels until they release their water, about 3 minutes. Remove to a bowl and set aside.
  • Wipe out the skillet with paper towels. Melt remaining 3 teaspoons butter in the skillet. Cut any large mushrooms into smaller pieces. Add to the skillet and sprinkle with pepper. Cook until starting to soften, 3 to 5 minutes. Add garlic and cook for 1 minute. Pour wine into the skillet, add red pepper flakes, and cook until wine has reduced by half, 2 to 3 minutes. Pour in cream and add mussels. Heat until warmed through, 1 to 2 minutes.
  • Use tongs to lift linguine out of the pot and add to the skillet with some of the cooking water. Toss to coat with sauce. Plate and garnish with lemon zest.

Nutrition Facts : Calories 708.3 calories, Carbohydrate 44.9 g, Cholesterol 160.2 mg, Fat 43.6 g, Fiber 4.3 g, Protein 25.2 g, SaturatedFat 25.8 g, Sodium 389.4 mg, Sugar 2.4 g

1 ½ ounces linguine pasta
4 ounces frozen mussel meat
4 teaspoons unsalted butter, divided
3 ounces cremini mushrooms
freshly ground black pepper to taste
1 large clove garlic, minced
¼ cup dry white wine
1 pinch red pepper flakes
⅓ cup light whipping cream (18%)
½ lemon, zested

SEAFOOD LINGUINE

Shellfish is the star in the traditional Italian pasta dish linguine ai frutti di mare. Our recipe calls for five varieties: clams, mussels, scallops, shrimp, and squid.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 1h40m

Number Of Ingredients 15



Seafood Linguine image

Steps:

  • Heat wine in a large Dutch oven over medium-high until simmering. Add cockles and mussels, cover pot, and cook until shellfish have opened, about 5 minutes. (Discard any unopened ones.) Using a slotted spoon, remove shellfish and transfer to a bowl. Shuck half of mussels; discard shells. Cover shellfish with foil to keep warm. Strain liquid through a fine-mesh sieve. (You should have about 1 cup broth.)
  • Wipe Dutch oven clean with a paper towel. Heat 2 tablespoons oil over medium-high, swirling to coat bottom. Pat scallops dry with a paper towel; season with salt and pepper. Add to Dutch oven and cook, flipping once, until golden brown and cooked through, about 3 minutes per side. Transfer to a plate; loosely cover with foil.
  • Add remaining 2 tablespoons oil to pan drippings in Dutch oven; reduce heat to medium. Add onion and garlic and cook, stirring occasionally, until softened, 6 to 8 minutes. Add red-pepper flakes and tomato paste and cook, stirring, 1 to 2 minutes. Add shellfish broth and cook, scraping up browned bits with a wooden spoon, until mixture is reduced by half, about 2 minutes. Add tomatoes with their juices and simmer, stirring occasionally, until slightly thickened, about 15 minutes. Season with salt and pepper. Add shrimp and squid and cook, stirring occasionally, until just cooked through and shrimp are bright pink, about 2 minutes.
  • Meanwhile, cook pasta according to package instructions in a large pot of generously salted water. Drain, reserving 1 cup pasta water. Toss pasta with tomato sauce, adding pasta water to adjust consistency until creamy. Gently stir in cockles and mussels, reserving a few for garnish if desired. Transfer to a large serving platter; top with scallops and reserved shellfish, if using. Sprinkle with parsley, drizzle with oil, and serve.

1/2 cup dry white wine, such as Sauvignon Blanc
1 pound cockles or small clams, scrubbed well
2 pounds mussels, scrubbed well, beards removed
1/4 cup extra-virgin olive oil, plus more for drizzling
1 pound dry sea scallops, tough muscles removed
Kosher salt and freshly ground pepper
1 medium onion, finely diced
4 cloves garlic, minced
1/4 teaspoon red-pepper flakes
1 tablespoon tomato paste
1 can (28 ounces) whole peeled tomatoes in juices, crushed by hand
1 pound medium shrimp, peeled and deveined, tails on
8 ounces squid, tubes cut into 1/4-inch slices, tentacles left whole
1 pound linguine
1/4 cup finely chopped flat-leaf parsley

MUSSELS WITH LINGUINE

Provided by Marian Burros

Categories     dinner, pastas, main course

Time 1h

Yield 2 servings

Number Of Ingredients 12



Mussels With Linguine image

Steps:

  • Bring water to boil for pasta.
  • Rinse mussels in cold water. Scrub and remove beards. Discard any mussels whose shells are open.
  • Combine mussels with wine and thyme in pot, and cover. Steam mussels until they open, 5 to 7 minutes.
  • Chop whole onion.
  • Heat oil in nonstick pan until it is very hot; reduce heat to medium high; add onion, and saute until it begins to soften.
  • Meanwhile, mince garlic, and add it to onion as it cooks.
  • When mussels are cooked, remove from liquid and set aside. Add 1 cup of the cooking liquid to the onion, and boil to reduce to 1/4 cup.
  • Shuck mussels, discarding any that are not open.
  • Cook linguine according to package directions.
  • Add mussels to onion mixture, and heat through.
  • Whisk yogurt and ricotta to make a smooth mixture. Wash, dry and chop parsley. Grate cheese.
  • Drain pasta.
  • Remove mussel mixture from heat. Stir in yogurt-ricotta mixture, parsley, cheese and pepper, and mix well. Spoon over pasta, and serve.

Nutrition Facts : @context http, Calories 1169, UnsaturatedFat 14 grams, Carbohydrate 104 grams, Fat 33 grams, Fiber 3 grams, Protein 90 grams, SaturatedFat 14 grams, Sodium 1757 milligrams, Sugar 11 grams

2 pounds mussels
1 cup dry white wine
3 or 4 sprigs thyme
6 ounces whole onion or 5 ounces chopped ready-cut (1 1/3 cup)
1 teaspoon olive oil
1 large clove garlic
8 ounces fresh linguine
1/2 cup nonfat yogurt
3/4 cup reduced-fat ricotta
Several sprigs parsley, to yield 2 tablespoons chopped
1 1/2 ounces Parmigiano Reggiano (1/2 cup coarsely grated)
Freshly ground black pepper to taste

LINGUINE WITH MUSSELS AND KALE

Make and share this Linguine With Mussels and Kale recipe from Food.com.

Provided by dicentra

Categories     Mussels

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9



Linguine With Mussels and Kale image

Steps:

  • In a large pot of boiling salted water, cook the linguine until just barely al dente. Drain, reserving 1/2 cup of the pasta cooking water.
  • Meanwhile, in a large, deep skillet, heat 1/4 cup of the olive oil until shimmering. Add the sliced onion, thinly sliced garlic and crushed red pepper and cook over high heat until softened, about 2 minutes.
  • Add the mussels and cook, tossing, until half of them are opened, 2 to 3 minutes.
  • Add the coarsely chopped kale leaves and cook, tossing, until wilted, 3 to 4 minutes.
  • Add the linguine and the reserved cooking water and cook, tossing, until the linguine is al dente, the mussels are open and the sauce is thickened, about 2 minutes longer.
  • Discard any unopened mussels. Season the linguine generously with salt. Transfer the linguine to shallow bowls, drizzle each with 1/2 tablespoon olive oil and serve at once.

Nutrition Facts : Calories 705.9, Fat 26.7, SaturatedFat 4, Cholesterol 63.7, Sodium 656.1, Carbohydrate 75.6, Fiber 3.2, Sugar 2.7, Protein 38.6

3/4 lb linguine
salt
1/4 cup extra virgin olive oil, plus
2 tablespoons extra virgin olive oil
1 medium onion, quartered lengthwise and thinly sliced crosswise
2 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes
2 lbs mussels, scrubbed and debearded
6 large kale leaves, stems and inner ribs discarded, leaves coarsely chopped

LINGUINE WITH ANCHOVIES AND MUSSELS (OLIVE GARDEN COPYCAT)

Make and share this Linguine With Anchovies and Mussels (Olive Garden Copycat) recipe from Food.com.

Provided by ElizabethKnicely

Categories     Mussels

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8



Linguine With Anchovies and Mussels (Olive Garden Copycat) image

Steps:

  • HEAT olive oil in large skillet over low heat. Add garlic and anchovies. Stir and saute until garlic turns light golden brown and anchovies turn to paste. Add mussels and white wine. Increase heat to medium. Cover and simmer until mussels open, stirring frequently.
  • COOK linguine according to package directions and drain. Mix pasta into skillet with sauce.
  • TRANSFER to large serving platter. Garnish with toasted pine nuts and parsley. Serve immediately.

Nutrition Facts : Calories 1027, Fat 45.4, SaturatedFat 5.8, Cholesterol 63.7, Sodium 663.8, Carbohydrate 99, Fiber 4.5, Sugar 4.3, Protein 44.7

1/2 cup extra virgin olive oil
2 tablespoons fresh garlic, minced
1/4 cup anchovy packed in oil, drained
2 lbs mussels, in-shell (rinsed and cleaned)
1 cup white wine
1 lb linguine
1/2 cup pine nuts, toasted
1/4 cup parsley, chopped

LINGUINE WITH MUSSELS

Categories     Pasta     Shellfish     Quick & Easy     Dinner     Seafood     Mussel     Fall     Winter     Anniversary     Noodle     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 2 servings

Number Of Ingredients 11



Linguine with Mussels image

Steps:

  • Cook shallots in butter in a 12-inch heavy skillet over moderate heat, stirring, until shallots are softened, about 5 minutes. Stir in garlic, bell pepper, and celery and cook, stirring occasionally, until pepper and celery are just tender, about 4 minutes.
  • Add mussels and cook over moderately high heat, covered, until they just open, 4 to 6 minutes, checking periodically after 4 minutes and transferring mussels as opened to a bowl. (Discard any unopened mussels after 6 minutes.)
  • While sauce is cooking, cook linguine in a 6-quart pot of boiling salted water until al dente. Reserve 3/4 cup cooking water and drain linguine in a colander.
  • Add linguine to skillet along with cream, salt, pepper, and 1/3 cup pasta cooking water and bring to a simmer. Add mussels and toss carefully, adding more cooking water if pasta seems dry. Serve immediately, sprinkled with parsley.

2 medium shallots, finely chopped
2 tablespoons unsalted butter
1 large garlic clove, minced
1/2 red bell pepper, thinly sliced
1 celery rib, thinly sliced
1 lb cultivated mussels, scrubbed
6 oz dried linguine
3 tablespoons heavy cream
3/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons chopped fresh flat-leaf parsley

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From foodnetwork.ca


LINGUINE WITH MUSSELS RECIPE - DINNERS, DISHES, AND DESSERTS
Cook linguine pasta according to the package directions. Heat a large skillet over medium high heat. Add butter to melt. Mix in shallots and garlic for 2-3 minutes until soften. Pour in wine and chicken stock and simmer for a minute. Add mussels to the pan, cover and reduce heat to simmer for 7-10 minutes until the mussels open and are heated through.
From dinnersdishesanddesserts.com


LINGUINE WITH BACON, BEER AND PEI MUSSELS - FOOD NETWORK CANADA
Cook the linguine according to the package directions until al dente; drain. Step 2. Rinse the mussels. Discard any that don’t close when you tap them firmly on the counter; set aside. Step 3. In a Dutch oven, heat the olive oil over medium heat. Fry the chopped bacon until it’s crisp, about 5 minutes. With a slotted spoon, remove the bacon ...
From foodnetwork.ca


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