Seafood Linguine with White Wine and Mussels

This Seafood Linguine with White Wine and Mussels is a quick and easy weeknight meal that's packed with flavor. The mussels are steamed in white wine, then tossed with linguine, onion, garlic, parsley, and basil. The result is a light and refreshing dish that's perfect for a summer meal.

The origins of this dish can be traced back to the coastal regions of Italy, where seafood is a staple of the local cuisine. In the early days, fishermen would often cook their catch over an open fire, using whatever ingredients they had on hand. Over time, this simple dish evolved into the more refined recipe we know today.

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• 1 pound linguine
• 1 pound mussels
• 1/2 cup white wine
• 1/4 cup olive oil
• 1/4 cup chopped onion
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil

Instructions

1. Cook the linguine according to package directions.
2. While the linguine is cooking, scrub the mussels and remove any beards.
3. Heat the olive oil in a large skillet over medium heat.
4. Add the onion and cook until softened.
5. Add the garlic and cook for 1 minute more.
6. Add the white wine and mussels to the skillet.
7. Cover and cook until the mussels have opened, about 5 minutes.
8. Drain the linguine and add it to the skillet with the mussels.
9. Stir in the parsley and basil.
10. Serve immediately.

Why It Works

• The white wine adds a subtle sweetness and acidity to the dish, which complements the briny flavor of the mussels.
• The onion and garlic provide a savory base for the sauce, while the parsley and basil add a fresh, herbaceous flavor.
• The mussels are cooked until they just open, which ensures that they are tender and juicy.