Linguine with Mussels and Infused Basil Oil

Print version

1kg mussels
300g linguine
1 small onion (finely chopped)
2 cloves garlic (finely chopped)
1 bunch basil leaves
1 lemon
4 anchovy fillets
1 glass white wine
1/2 cup extra virgin olive oil
salt and pepper

Wash the mussels and soak them in water in a large bowl or basin. Put the anchovy fillets in a mortar and mash with the basil leaves with a pestle. Add the juice of 1 lemon, 1/2 cup extra virgin olive oil and a pinch of salt. Set aside for use.

Cook the linguine in boiling, salted water according to the package instruction. Meanwhile, heat some normal olive oil in a large saucepan. Fry the onion and garlic for 1 to 2 minutes, then add in the mussels, white wine, cover tight with the lid and cook for a few minutes. When the mussels are done, they should have all opened up. Throw away any closed mussels, add the drained linguine to the saucepan and add the infused basil oil mixture. Season with a bit more salt and pepper if needed. Then serve.