Linguini with Chorizo and Mussels

Recipe - Coal Harbour

Prep Time10 Minutes

Cook Time20 Minutes

Ingredients

1/2 lb Linguini

5 lbs Mussels with beards removed

1 lb Chorizo (loose from casing)

1 28 oz. Canned whole tomatoes ( chopped or hand squeezed)

1 Diced white onion

1 cup Dry White wine

1 cup Pasta water

1 bunch Basil

1 1/2 tsp salt

30 g Red pepper in small cubes

3 tbsp butter

Parsley, chopped to garnish

Directions

Cook pasta as directed on package, save 1 cup of pasta water before draining. - do not rinse-

While pasta is cooking add chorizo and onions, add garlic once onions are transparent.

Deglaze pan with white wine. Add pepper , tomatoes with juices and pasta water.

Toss in Mussels and cover and let steam for 10 minutes.

Remove lid and pull out any mussels that did not open.

Stir in fresh basil.

Pour over hot drained linguini and sprinkle with freshly chopped Parsley.

10 minutes

Prep Time

20 minutes

Cook Time

Servings

Shop Ingredients

Makes 0 servings

1/2 lb Linguini

Not Available

5 lbs Mussels with beards removed

Not Available

1 lb Chorizo (loose from casing)

Save-On-Foods - Chorizo Sausage, 345 Gram

Add Save-On-Foods - Chorizo Sausage to Favorites.Add Save-On-Foods - Chorizo Sausage to Favorites.

$6.08 avg/ea$1.76/100g

1 28 oz. Canned whole tomatoes ( chopped or hand squeezed)

Not Available

1 Diced white onion

Not Available

1 cup Dry White wine

Not Available

1 cup Pasta water

Not Available

1 bunch Basil

Western Family - Fresh Sweet Basil, 20 Gram

Add Western Family - Fresh Sweet Basil to Favorites.Add Western Family - Fresh Sweet Basil to Favorites.

$2.79$13.95/100g

1 1/2 tsp salt

Not Available

30 g Red pepper in small cubes

Not Available

3 tbsp butter

Not Available

Parsley, chopped to garnish

Not Available

Directions

Cook pasta as directed on package, save 1 cup of pasta water before draining. - do not rinse-

While pasta is cooking add chorizo and onions, add garlic once onions are transparent.

Deglaze pan with white wine. Add pepper , tomatoes with juices and pasta water.

Toss in Mussels and cover and let steam for 10 minutes.

Remove lid and pull out any mussels that did not open.

Stir in fresh basil.

Pour over hot drained linguini and sprinkle with freshly chopped Parsley.