A classic and delicious dish of mussels and linguine that looks complicated but is simple and quick to prepare. Perfect for pasta lovers or served with crusty bread for dipping in the sauce.
Step 1: Heat a dutch oven over medium heat, then add 1 Tbsp butter and about 2 Tbsp EVOO.
Step 2: When the butter is melted and the oil is hot, add the garlic and chile de arbol. Cook until fragrant (30-45 seconds), stirring to prevent browning.
Step 3: Add the white wine and allow it to reduce until it's more than half gone.
Step 4: Stir in the chopped parsley, then add the Italian Whole Peeled Tomatoes and 1 tsp salt. Allow to simmer for 10 minutes.
Step 5: Add heavy cream and let it simmer for another 5 minutes. Adjust seasoning if necessary.
Step 6: Add the mussels and cover. Cook for 3-5 minutes until all the mussels have opened.
Step 7: While the mussels are cooking, drop your pasta and cook according to package directions.
Step 8: Drain the pasta, leaving a little pasta water, and return to the stove to toss with the remaining 2 Tbsp butter. Serve topped with parsley.
