Linguine con le Cozze – Linguine with Mussels
For us less fancy folks, this is simply linguine with mussels. As you can see by my recent posts, I am going through a pasta phase, (check out my delicious Aglio e Olio recipe) it is spring here, finally, and I think I am just getting some last minute winter cravings out of the way.
As with the majority of my recipes, this was an experiment. I had never thought of using mussels in a pasta, al though I have seen it in many restaurants. A part of me always thought that it wouldn’t be as good at home, because I do not have fresh, or even whole mussels in a shell. They are quite inexpensive and you can get them in most grocery stores in the tinned food aisle.
Back to me thinking food won´t be as good at home, this is a common thing with me, and maybe with you too.
I think because I don´t have all the ingredients a recipe calls for, or the same brand or type, that my food will not be as good.
This is definitely a mental block I am trying to work on. Because it keeps me from trying new things and being open to change, and failure for that matter.
It is one of those situations where you think you will fail so you don´t even try. Who know cooking pasta could be this deep! I am glad I gave it a go, and I was pleased with my results. This pasta came out fantastic, as we all knew it would, pasta is just a little trooper that never lets you down.
Again, there are many variations to this recipe, I will be adding my go-to recipe below, however I urge you to try varieties of this in your own kitchen, and to tweak this recipe according to your own taste.
Before we get started… a few notes on this recipe
I use the Cape Point smoked mussels that come in a tin, you can read up more about the company here. Most important thing about them, they are SASSI accredited and affordable.
Next I use Woolworths´ yoghurt in my food, not only is this thick and creamy and all around delicious, they have vegan options too. Go Woolies. You can definitely use cream in this recipe, however I prefer to use yoghurt because it is a bit thicker, and yoghurt is something we always have at home, whereas cream is something I will need to buy if I want to use it.
I also love a good kick to my food, and that is why I added Faithful to Nature´s smoked paprika to this dish.
This is a brand new recipe that I tried a few weeks ago, and it has already become a favourite in our household. I hope you have fun trying out this recipe as much as I did. If you have any comments or suggestions, please feel free to let me know in the comment section!
Linguine con le Cozze
- 2 portions Woolworths linguine
- 2 tins Cape Point smoked mussels
- 90 g Woolworths double cream yoghurt
- 15 ml fresh lemon juice
- 1 tsp salt
- 1 tsp cracked black pepper
- 1 pinch Faithful to Nature smoked paprika powder
- Cook the pasta according to the packet instructions
- Reduce the heat and add in the smoked mussels with the oil
- Stir well
- Season the pasta to your liking
- Taste and adjust as you go
- Spoon in the yoghurt and gently stir until it is combined with the pasta
- Add in a squeeze of fresh lemon juice
- Serve hot