Saturday, 19 March 2011

Linguine with Mussels in White Wine Sauce

Adapted from Tagliatelle with Mussels and Saffron (PASTA by Theo Randall).

PASTA by Theo Randall

Sounds like entirely different dishes but is actually very similar in many ways.

I have used the main sauce's ingredients and technique shown in the original recipe to make my very own linguine with mussels, which turned out quite well!

Linguine with Mussels

A few simple techniques using a few simple ingredients creates a simple and rustic pasta dish. The ingredients include fresh double cream, a clove of garlic, mussels, a big glass of white wine, parsley and of course linguine. To add a twist to it and to spice up the dish, you can add chilli flakes and saffron as instructed by the original recipe.

Australian White Wine
Shimmering Sauce

Olive oil and finely sliced garlic were put in a large saucepan with lid on and cooked for 1 minute. Then mussels were added and lid put on. White wine was added 2 minutes later and allowed to cook for another 2-3 minutes.

Cream and parsley were then added and the sauce simmered gently for about 3 minutes until it is thick enough to coat the back of a spoon. Salt and pepper was added to season the sauce.

To add another layer of flavour to the sauce, I have earlier sautéed small strips of bacon until brown. The bacon was added into the sauce to simmer. 

The simmering sauce gave out a very nice fragrance from the garlic, white wine and parsley.

Close-up of beautiful sauce

A very tasty dish of pasta with a bag of flavours! The saltiness of bacon, the fragrance of garlic, the fresh and peppery taste of parsley, all these flavours enhanced by the fruity white wine and thick double cream - a simply delicious pasta dish!

Linguine with Mussels

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