The Paul Castronovo Show

The Paul Castronovo Show

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Garlic Mussels With Linguine


3 pounds Black PEI Mussels

1 quart Michaels of Brooklyn Arabiata Sauce

6 ozs white wine

1 cup roasted garlic confit

¼ pound butter

1 tablespoons chopped fresh parsley

2 tablespoons chopped fresh basil

¼ teaspoon crushed red pepper

1 pound of linguine.. cooked in chicken stock


  • In a large pot, add the garlic and red pepper
  • Add the  wine
  • Add the mussels and cover with tomato sauce
  • Let the mussels open
  • In a large pot, add the butter and then the linguine
  • Add the parsley and basil, black pepper
  • Spoon some of cooked mussels tomato sauce on the pasta and stir
  • Spoon out into 4 bowls.. cover with mussels and have at it..

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