Ingredients
Scale
- 1 16 oz package linguine pasta
- 3 lbs mussels, cleaned
- 1/4 cup olive oil
- 5 cloves garlic, thinly sliced
- 1 cup grape tomatoes, halved
- 1/4 tsp crushed red pepper flakes
- 1/2 cup dry white wine
- 1/4 cup lemon juice
- 4 tbsp Truly Grass Fed Salted Butter
- 1/3 cup fresh parsley, chopped
- Salt and pepper, to taste
Instructions
- Cook linguine pasta according to package directions, just a minute shy of al dente.
- Steam mussels in a large pot of boiling water and once cooked, leave simmering on low heat to add later.
- While pasta and mussels are cooking, heat olive oil in a saucepan.
- Add garlic and red pepper flakes and cook for about 2 minutes. Add tomatoes and toss.
- Add white wine and lemon juice and bring to a low simmer, then whisk in butter to create a sauce.
- Drain pasta and reserve 1/2 cup of pasta water.
- Transfer pasta to saucepan and toss to coat evenly in sauce. If you desire a thicker sauce, add some pasta water.
- Add cooked mussels in with pasta. Season to taste with salt and pepper and top with fresh parsley.
Keywords: dinner, seafood, salted butter
