Linguine and Mussels in White Wine Sauce

Saturday, July 14, 2012

2 Servings

Linguine and Mussels in White Wine Sauce

  2 garlic cloves
  Thinly sliced small onion
1 tablespoon olive oil
1 tablespoon butter or coconut oil
1 tablespoon crushed red peppers
salt to taste
pepper to taste
1/2 c. white wine
1 tab1espoon parsley flakes

Toss with:
6oz. Cooked Linguine Pasta
1/2 c. freshly grated parmesan


In a large pot, cover the bottom with 1/3 c. White Wine, and uncooked mussels.

Steam for 11-12 minutes on a simmer until almost all shells have opened.

Top your prepared Pasta with Mussels, Parmesan, Pinch of Parsley, Pinch of Paprika and a squeeze of fresh lemon! 

Serve with a fresh italian baguette and Escarole, Arugula salad! Simple and Delicious!

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