Linguine con Cozze al Sugo Bianco

• 3 kg (6.½ lb) mussels, cleaned
• 1/3 bottle wh

Cook the mussels in the wine and half the olive oil over a high heat in a large saucepan with a lid. Remove from the pan as soon as they open. Leave the mussels to cool then remove three-quarters from their shells. Retain the liquid.

In another pan, heat the remaining olive oil and add the garlic and chilli. Fry gently until the garlic is light brown, then add the mussel liquid and the