Linguine with Mussels in Japanese Style

Pasta and Pizza | Japanese cuisine

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

Linguine with Mussels in Japanese Style

Ingredients

Butter - 1.4 oz
Green Tagliatelle Pasta - 17.6 oz
Shimeji mushrooms - 7.1 oz
Mild Chili Spice - ½ teaspoon
Salt - to taste
Garlic - 2 cloves
Pasta shells - 17.6 oz
Sake - 2 tablespoons
Soy Sauce - to taste
Chives - 2 stalks
Dried Nori Seaweed - 1 piece

Step by Step guide

Step 1

Rinse the mussels and soak them in water for 2 hours.

Step 2

Cook the linguine until al dente in salted water according to the package instructions. Drain, reserving 0.5 cup of the pasta cooking water for the sauce. Transfer the pasta to a bowl and add 20 g of butter. Mix well and set aside.

Step 3

Meanwhile, heat the remaining butter in a shallow skillet over medium heat, add the mushrooms, chili, and garlic. Sauté for about 3 minutes. Add the mussels and sake, mix well, and cover with a lid. Cook for about 5–7 minutes until the mussel shells open and release their juices. Occasionally shake the skillet to ensure all ingredients are well mixed.

Step 4

Add the linguine and a couple of tablespoons of the reserved pasta cooking water. Add soy sauce and shake the covered skillet again to mix everything well. If desired, you can add more reserved pasta water to achieve a thinner sauce consistency.