Linguine with Mussels and Cherry Tomatoes
Ingredients
- 180 g linguine
- 500 g mussels
- 200 g cherry tomatoes
- 1 garlic clove
- Extra virgin olive oil
- Parsley
- Salt
- Pepper
- Chili pepper
Preparation
Open the mussels in a pan with oil, garlic, and a bit of parsley.
Remove the mussels from the shells and filter the liquid.
In another pan, sauté the cherry tomatoes cut in half or slices with garlic and a thread of oil.
Add the mussels and some of their filtered liquid.
Cook the linguine, drain al dente and toss in the sauce.
Finish cooking over high heat and complete with fresh parsley and a drizzle of oil.
