Clam Sauce with Linguine

Try this delicious pasta dish:

1. rinse the mussels well. Place frozen ones briefly in hot water beforehand so that they separate from each other. Drain mussels from the jar – these do not need to be pre-cooked.

Bring just under 150 ml of water to the boil in a wide saucepan. Add the mussels and cook for 8 minutes with the lid closed until the shells open. Pour into a sieve, collecting the cooking juices. Remove the mussel meat from the shells. Discard any mussels that are still closed.

Remove the garlic from the shell and finely dice. Slit the chili pepper lengthwise, remove seeds, rinse and cut into fine rings.

Heat oil in a large saucepan. Briefly sauté garlic, chili and parsley in it. Extinguish with white wine and the mussel stock and make a little. Now heat the mussel meat in the sauce – do not make more! Season the sauce strongly with salt and freshly ground pepper.

5. in the meantime, make the pasta al dente in enough salted water. Drain, shape into a serving bowl and mix with the sauce.

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