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
Method
- 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..