Prepare to embark on a culinary journey that will transport your taste buds straight to the coastal regions of Italy! This luxurious linguine dish combines the briny freshness of perfectly cooked mussels with a velvety arugula cream sauce that will make your dinner guests think you've trained in a Michelin-starred kitchen. In just 35 minutes, you'll create a restaurant-quality meal that looks impressive, tastes extraordinary, and will have everyone asking for your secret recipe.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 400g linguine
- 500g mussels, cleaned
- 1 cup heavy cream
- 2 cups arugula
- 3 cloves garlic, minced
- 1/4 cup white wine
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Clean the mussels thoroughly under cold running water, scrubbing the shells to remove any grit or sand. Discard any mussels that are open and do not close when tapped.
- In a large pot, bring salted water to a boil over high heat. Once boiling, add the linguine and cook according to package instructions until al dente, usually around 8-10 minutes. Reserve about 1 cup of the pasta cooking water, then drain the linguine and set aside.
- While the linguine is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to let it burn.
- Pour in the white wine and bring to a simmer. Allow the wine to reduce slightly for about 2-3 minutes.
- Add the cleaned mussels to the skillet, cover with a lid, and cook for about 5-7 minutes, or until the mussels have opened. Discard any mussels that remain closed after cooking.
- Once the mussels are cooked, lower the heat and stir in the heavy cream. Allow the mixture to simmer gently for another 2-3 minutes, letting the flavors meld together.
- Add the arugula to the skillet and stir until it wilts into the sauce, which should take about 1-2 minutes.
- Combine the cooked linguine with the mussel and arugula cream sauce in the skillet. Toss everything together, adding reserved pasta water a little at a time to reach your desired sauce consistency.
- Season with salt and pepper to taste. Serve immediately, garnished with additional arugula if desired.
Tips
- Mussel Selection: Always choose fresh, tightly closed mussels. If a mussel is open before cooking and doesn't close when tapped, discard it immediately.
- Pasta Perfection: Cook linguine just until al dente - it should have a slight bite. Reserve pasta water, as its starchy nature helps create a silkier sauce.
- Wine Matters: Use a dry white wine like Pinot Grigio or Sauvignon Blanc for the best flavor profile.
- Cream Sauce Secret: Simmer the cream gently to prevent separation and ensure a smooth, luxurious texture.
- Timing is Key: Add arugula at the last moment to preserve its vibrant color and peppery flavor.
- Garnish Option: A sprinkle of fresh parsley or a drizzle of high-quality olive oil can elevate the final presentation.
Nutrition Facts
Calories: 544kcal
Carbohydrates: 64g
Protein: 34g
Fat: 24g
Saturated Fat: 14g
Cholesterol: 60mg
