3: LINGUINE MARE E MONTI WITH GENNARO CONTALDO

3: LINGUINE MARE E MONTI WITH GENNARO CONTALDO
 
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Ingredients

Ingredients
Method
 
  • Sea salt
  • 200g linguine pasta
  • quality extra virgin olive oil
  • 125g higher-welfare pancetta, roughly sliced
  • 1 medium onion, thinly sliced
  • 100g button or chestnut mushrooms, sliced
  • 10 black olives, stones removed
  • 500g fresh mussels, cleaned, beards removed, any open or cracked discarded
  • 175ml white wine
  • 3 large ripe cherry tomatoes
  • 1 bunch of fresh parsley, finely chopped
  • Freshly ground black pepper
Put a large pan of salted water on a high heat. Once the water is boiling, add the linguine.

Put a separate pan over a high heat and add a good glug of olive oil. Add the pancetta and when it starts to colour, add the onion. Stir for a few minutes then add the mushrooms, olives, mussels and wine. Stir well, cover the pan and leave to cook for 2 minutes.

Chop the tomatoes and add to the pan of mussels, give it a shake, then add most of the parsley and some more olive oil.

Drain the pasta and add to the pan of mussels. Season with freshly ground black pepper, and serve drizzled with olive oil and topped with extra parsley.

3: LINGUINE MARE E MONTI WITH GENNARO CONTALDO

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This recipe was uploaded by FoodTube

 
 
NUTRITIONAL INFO:
431 kcals, 15.8g fat (4.2g saturated), 20g protein, 39.3g carbs, 4.8g sugar.

Serves 4

Method


Put a large pan of salted water on a high heat. Once the water is boiling, add the linguine.

Put a separate pan over a high heat and add a good glug of olive oil. Add the pancetta and when it starts to colour, add the onion. Stir for a few minutes then add the mushrooms, olives, mussels and wine. Stir well, cover the pan and leave to cook for 2 minutes.

Chop the tomatoes and add to the pan of mussels, give it a shake, then add most of the parsley and some more olive oil.

Drain the pasta and add to the pan of mussels. Season with freshly ground black pepper, and serve drizzled with olive oil and topped with extra parsley.
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