Linguine with Mussels, Prosciutto, & Peas in Lemon
Category
Entrees - Maindishes
Sub
Category
None
Servings
2
Preptime
30 minutes
Ingredients
Saute in 1 T. Olive Oil
2 T. shallots, minced
Pinch of red pepper flakes
Deglaze with; Add and Simmer-
1/2 cup dry white wine
1/4 cup chicken broth
1/4 cup heavy cream
Minced zest of 1 lemon
Juice of 1/2 a lemon
Cook- 4 oz. dry linguine
Add and Steam; Stir in- 1 lb. mussels, scrubbed, debearded
2 T. unsalted butter
2 T. chopped fresh parsley
2 T. chopped fresh tarragon
Finish with; Toss with-
1/2 cup frozen peas, thawed
1 oz. prosciutto, sliced into thin ribbons
Salt and pepper to taste
Instructions
Bring a large pot of salted water to a boil for the pasta.
Saute shallots and pepper flakes in oil until soft in a large saute pan over medium-high heat.
Deglaze with wine; add broth, cream, zest, and juice. Simmer until slightly thickened, 3–5 minutes.
Cook pasta in boiling water according to package directions, then drain well.
Add mussels to the cream sauce, cover, and steam until shells open, about 4 minutes. Discard any that don’t open, then stir in butter and herbs. Spoon the sauce over the mussels to coat.
Finish with peas, prosciutto, and seasonings. Toss drained pasta in the sauce and serve.
Originally Submitted
10/13/2013
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