Mussel Ragout with Linguini

Try this delicious pasta dish:

1. clean mussels, removing the beard and discarding damaged or possibly opened mussels. Rinse mussels thoroughly in cold water and drain. Heat 2 tbsp oil in a large roasting pan with 1 clove garlic. Add mussels and 100 ml water.

Cover and cook at high temperature for 10 minutes until mussels are open. Swirl the roaster a few times during this process. Remove the mussels and drain. Collect the mussel broth through a fine sieve and measure out 200 ml, set the rest aside. Remove the meat from 3/4 of the mussels, discarding closed mussels. Keep meat in remaining broth.

Finely dice shallots and remaining garlic. Cut chili in half lengthwise and remove seeds. In a saucepan, saute shallots and garlic in remaining oil until soft. Add mint, bay leaf, saffron, basil and paradeis pulp. Extinguish with Vino Frizzante and add paradeis and 200 ml of gravy. Add orange peel, juice and chili.

Season with salt, pepper and sugar. Make open over medium heat for half an hour 3. Make pasta according to package directions. Drain the mussel meat. Warm in sauce with remaining clams and add remaining culinary herbs. Drain pasta and mix dripping wet with clam and tomato ragout.

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