Linguine Con Cozze al Sugo Rosso

Linguine with Mussels in a Red Sauce

Preparation info
  • Serves


    • Difficulty


Appears in

By Rose Gray and Ruth Rogers

Published 1995

  • About


  • 3 kg (6.½ lb) mussels, cleaned
  • 4 tablespoons


Cook the mussels in half the olive oil over a high heat in a large pan with half the garlic and the wine until they open. Leave the mussels to cool, then remove from their shells. Retain the liquid.

Heat the remaining olive oil and garlic and half the parsley. Fry until the garlic colours, then add the chilli and tomatoes. Cook together gently, reducing the tomatoes to a sauce, about 30