Active Time

　　20 min

　　Total Time

　　30 min

　　Cook your mussels in one pot with garlic, fennel seeds, and white wine while your linguine cooks in another pot. Combine the two and then toss them with your favorite herbs from the garden and some grated Parmigiano-Reggiano. Now make believe you're vacationing on the Italian coast.

　　

Ingredients

Makes 6 servings

　　1/4 cup extra-virgin olive oil

　　2 tablespoons unsalted butter

　　4 large garlic cloves, sliced

　　1 teaspoon fennel seeds

　　1/4 teaspoon hot red pepper flakes

　　1 cup dry white wine

　　2 pounds cultivated mussels, scrubbed

　　1 pound thin linguine

　　1/2 cup grated Parmigiano-Reggiano

　　1 1/2 cups chopped herbs such as basil, dill, flat-leaf parsley, and oregano

　　

Step 1

Heat oil and butter in a 5-to 6-quart heavy pot over medium heat until foam subsides. Cook garlic, fennel seeds, and red pepper flakes with 1/4 teaspoon each of salt and pepper, stirring, until garlic is softened, 3 to 4 minutes. Add wine and boil until reduced by half, 4 to 5 minutes. Add mussels and cook, covered, shaking pot occasionally, just until mussels open wide, 5 to 8 minutes. (Discard any that remain unopened after 8 minutes.) Remove from heat and keep warm.

　　

Step 2

Meanwhile, cook linguine in a pasta pot of well-salted boiling water until al dente. Reserve 1/2 cup cooking water, then drain linguine.

　　

Step 3

Toss linguine with mussels and any liquid from pot, cheese, and herbs. Thin with reserved cooking water if desired.

　　

Nutrition Per Serving

Per serving: Calories 470

　　Total fat 17g

　　Saturated Fat 5g

　　Cholesterol 18mg

　　Sodium 250mg

　　Carbohydrate 59g

　　Fiber 3g

　　Protein 14g

　　#### Nutritional analysis provided by Nutrition Data

　　##### [See Nutrition Data's complete analysis of this recipe](http://www.nutritiondata.com/facts/recipe/1116699/2?mbid=HDEPI) ›