Linguine pasta with broccoli and mussel sauce
Ingredients for 4:
320 g linguine pasta
1 kg mussels
1 brocco1i spear
one garlic clove
extra virgin olive oil as needed
one tablespoon of chopped parsley
chilli to taste
Wash and clean the broccoli spear and steam or boil it until cooked.
In the meantime, put a pot full of water on the stove for the pasta.
When the broccoli spear is cooked, blend it with a drizzle of oil and one or two ladlefuls of the water you will use to cook the pasta. Blend until pureed.
Clean the mussels by rinsing and scrubbing their shells and removing their beards. In a pan, brown a crushed garlic clove in 4 tablespoons of oil. Add the mussels and cook at high heat until they open up.
Then add the broccoli sauce and mix it with the cooking juices of the mussels. Chop the parsley while the pasta is cooking.
Add the broccoli and mussel sauce to the pasta and garnish with parley and fresh chilli to taste.