Active Time

　　1 hour

　　Total Time

　　1 1/4 hours

　　

Ingredients

Makes 6 main-course servings

　　1/2 cup extra-virgin olive oil

　　2 Spanish chorizo links (spicy cured pork sausage; 1/2 lb total), finely chopped

　　2 shallots, finely chopped

　　1 tablespoon minced garlic

　　1/2 cup dry white wine

　　1 pound dried pasta such as campanelli (bellflower)

　　4 pounds mussels (preferably cultivated),cleaned and steamed , then shucked

　　1/4 cup finely chopped fresh flat-leaf parsley

　　1/2 cup finely chopped fresh cilantro

　　2 tablespoons fresh lemon juice, or to taste

　　

Step 1

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chorizo and shallots, stirring, until chorizo is golden brown on edges, about 4 minutes. Add garlic and sauté, stirring, 1 minute. Add wine and simmer until liquid is reduced by half, about 5 minutes. Keep sauce warm, covered.

　　

Step 2

Cook pasta in a large pot of <"boiling salted water until al dente, then reserve 1 cup pasta cooking water and drain pasta in a colander.

　　

Step 3

Return pasta to pot and add sauce, mussels, parsley, cilantro, and 1/2 cup pasta cooking water. Cook over low heat, stirring, until mussels are heated through. Add more cooking water if pasta seems dry.

　　

Step 4

Toss pasta with lemon juice and salt and pepper to taste.