375g Guzzi’s Linguine
1.5kg Mussels (washed and de-bearded)
Place the following in a saucepan and bring to the boil.
150ml dry white wine
3 chopped cloves of garlic
Bouquet garnet (thyme, marjoram, bayleaf, parsley)
100ml virgin olive oil
1/2 teaspoon freshly ground black pepper
a good pinch of cayenne pepper
1/3 cup chopped flat leaf parsly
1 cup thinly sliced basil leaves
1 cup thinly sliced (julienne) seed toamto flesh
When the liquid as come to a rolling boil, add the mussels and cover with a tight fitting lid and cook until they begin to open.
Strain the liquid into another pot and allow the mussels to cool.
Shell the mussels, discarding the shells. Reduce the liquid to 250ml and add the mussels to re-heat and the chopped parsley and basil and tomato.
Taste for salt and add if necessary. (the salt water from the mussels may be sufficient) cook the Guzzi’s Linguine in boiling water (7-8 minutes), strain and toss in a little olive oil.
Divide into warming serving bowls. Spoon mussels and their sauce over linguine and serve.