Total Time:

15 min(Preparation) / 15 min(Cooking)

Servings:

4

Gluten Free Linguine with Mussels in a White Wine Tomato Broth


Ingredients

1 pkg (340 g)CATELLI® GLUTEN FREE LINGUINE
2 lb (1 kg)fresh mussels
2 tbsp (30 mL)olive oil
1small onion, finely chopped
3cloves garlic, minced
1 cup (250 mL)dry white wine
4medium vine ripe tomato, finely chopped
1/2 tsp (2 mL)salt
1/4 tsp (1 mL)freshly ground pepper
1/4 cup (60 mL)finely chopped fresh parsley

Preparation

1
Scrub mussels and remove any beards. Discard any mussels with cracked shells and that do not close when tapped.
2
Meanwhile, heat oil in a large high-sided skillet or Dutch oven set over medium heat. Add onion and garlic; cook stirring for 3 to 5 minutes or until softened.
3
Add wine; bring to a boil. Stir in tomatoes, salt and pepper. Reduce heat to low. Simmer for 5 minutes. Add mussels. Stir to combine. Cook, covered, for 5 to 7 minutes or until mussels open. Discard any mussels that do not open.
4
Meanwhile, cook linguine according to package directions; drain.
5
Divide linguine into 4 bowls. Top each with mussels and broth. Sprinkle with parsley and serve.

  

TipSubstitute chicken broth and 1 tbsp lemon juice for the white wine, if desired.

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