This Jamie Oliver Grandad’s Mussel Linguine (Linguine con Cozze di Nonno) is a light and flavorful recipe, which uses mussels and linguine. It’s a super easy seafood dinner, ready in about 10 minutes.
Jamie Oliver Grandad’s Mussel Linguine (Linguine con Cozze di Nonno) Ingredients
- extra virgin olive oil
- 2 cloves of garlic, sliced
- 1–2 pinches of crumbled dried chilli
- 1 anchovy fillet
- 12 ripe cherry tomatoes, halved
- 250g fresh linguine
- 1kg mussels, washed and debearded
- a small bunch of fresh parsley, chopped
- sea salt
- freshly ground black pepper
How To Make Jamie Oliver Grandad’s Mussel Linguine (Linguine con Cozze di Nonno)
- Start boiling pasta water: Put a large pan of salted water on to boil.
- Cook the sauce base: In a separate pan, heat olive oil over medium. Add sliced garlic, chilli, and anchovy. Once garlic starts to sizzle (but not brown), add cherry tomatoes. Stir until tomatoes begin to soften and break down.
- Cook the pasta: Add linguine to the boiling water and cook as per packet instructions.
- Add mussels to sauce: Add mussels to the tomato sauce, toss, cover, and cook until all mussels open. Discard any that remain closed. Stir in chopped parsley.
- Combine pasta and sauce: Drain pasta slightly under al dente, reserving a bit of cooking water. Return pasta to the pot, pour over mussel sauce, and mix well. Cook on low heat for 1–2 minutes to finish cooking and absorb the sauce.
- Serve: Drizzle with extra olive oil, season to taste with salt and pepper, and serve immediately.
Recipe Tips
- Can I use dried linguine instead of fresh? Yes, just adjust the cooking time accordingly.
- What if I don’t have anchovies? You can skip them, but they add great depth and umami.
- How to know mussels are cooked? They should all open; discard any that remain closed.
- Can I make this ahead of time? Best served fresh, but you can prep the sauce and mussels ahead.
- What wine pairs best? A crisp white like Pinot Grigio or Vermentino works well.
What To Serve With Mussel Linguine
This dish pairs beautifully with:
- Crusty bread or garlic toast
- A green salad with lemon vinaigrette
- Steamed asparagus or green beans
- A glass of chilled white wine
How To Store Mussel Linguine
Refrigerate: Store leftovers in an airtight container for up to 1 day. Reheat gently in a pan.
Freeze: Not recommended, as mussels and fresh pasta don’t freeze well.
Mussel Linguine Nutrition Facts
- Calories: 677 kcal per serving
- Fat: 20.1g
- Saturates: 1.4g
- Sugars: 5.6g
- Salt: 1.54g
- Protein: 49.1g
- Carbs: 72.8g
FAQs
Can I use frozen mussels?
Yes, make sure they’re fully thawed and pre-cooked if needed.
Is this recipe spicy?
Mildly spicy—adjust chilli to taste.
How to avoid overcooked pasta?
Drain when slightly underdone, then finish in the sauce as instructed.
Can I substitute parsley?
Fresh basil or chives also work well.
Do I need to devein the mussels?
Just make sure they’re scrubbed and debearded.
Jamie Oliver Grandad’s Mussel Linguine (Linguine con Cozze di Nonno)
Description
A quick and flavorful Italian-style pasta dish with garlic, chilli, tomatoes, and fresh mussels—ready in 10 minutes.
Ingredients
Instructions
- Start boiling pasta water.
- Cook garlic, chilli, anchovy, and tomatoes in oil.
- Cook linguine in boiling water.
- Add mussels to sauce; cook covered until open.
- Combine drained pasta with mussel sauce; cook together briefly.
- Drizzle with olive oil, season, and serve hot.
Notes
- This dish is best enjoyed immediately after cooking. Be sure to discard any mussels that don’t open during cooking.
