Linguine with Mussels & White Wine Garlic Sauce Recipe
Discover a delicious Linguine with Mussels & White Wine Garlic Sauce recipe! Creamy Asiago cheese, tender mussels, and angel hair pasta make this dish perfect for a weeknight dinner or entertaining.
Ingredients
- 1 lb cooked linguine pasta
- 1 lb fresh mussels
- 2 tablespoons minced garlic
- 2 tablespoons cornstarch
- 2 tablespoons butter
- 1 cup white wine
- 4 cups milk
- 1 tablespoon dried basil
- 1 tablespoon apricot oil
- 1 tablespoon lemon juice
- 2 cups grated asiago cheese
- salt and pepper for taste
Instructions
- Begin by cooking 1 lb of angel hair pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, warm 1 tablespoon apricot oil. Add 2 tablespoons minced garlic and sauté until fragrant.
- Add 1 lb fresh mussels to the skillet, pouring in 1 cup of white cooking wine. Cover and cook for about 5 minutes or until the mussels have opened.
- Remove the mussels from the skillet, leaving the flavorful juices behind.
- In a separate bowl, whisk together the lemon juice, salt, pepper, and herbs until well combined, then pour this mixture into the skillet with the mussel juices.
- Now add the butter and cornstarch to the pan to make the rough.
- Add in the milk and grated cheese slowly, while stirring good. Continue cooking over medium - low heat until the sauce thickens to your desired consistency.
- Return the mussels to the skillet and simmer for about 2 -3 minutes.
- Add the cooked angel hair pasta to the skillet, tossing gently to coat it with the flavorful sauce.
- Enjoy and serve with your favorite bread or a healthy veggie side dish.