Linguine with mussels, garlic and parsley

Ingredients

• 280 g linguine
• 1.5 kg of mussels (approximately 300 g of shelled mussels)
• 12 sprigs of parsley
• 15 cl of white wine
• 2 cloves of garlic, peeled
• 2 tablespoons olive oil
• 1/4 tablespoon(s) of Espelette pepper

• parmesan for serving

Preparation

1. Clean the mussels, place them in a large casserole dish with 4 sprigs of parsley and the wine.

2. Cover and simmer for 5 or 6 minutes, until the mussels are all open. Strain the juice and reserve the equivalent of 1 ladle.

3. Shell the mussels.

4. Crush the garlic cloves using a garlic press. Strip the remaining parsley leaves and chop finely.

5. Cook the pasta al dente according to the instructions on the package.

6. In a sauté pan, brown the garlic over low heat for 3 or 4 minutes in olive oil. Drain the pasta. Add it to the sauté pan with the mussels, the chilli and the reserved juice. Mix well and serve immediately, with a little grated parmesan.