My love for Italian food started at a young age. Growing up we had an Italian neighbour who regularly made huge dishes of Lasagna that he would share with us and my family periodically ate at an Italian restaurant near to where we lived called Dolce Roma. I often make pasta at home with my favourite being a creamy garlicky infused sauce to pour over a bowl of perfectly made penne.
I can’t say the same for seafood. I hated fish when I was growing up, so much so that I would stay outside and play until the smell of fried fish had left or subsided considerably in the kitchen. I’m not sure what exactly transpired but as I grew older, I became more and more tolerant towards fish and other seafood to such a dramatic extent that I made a complete transformation and have been a “seafood convert” for about 30 years now.
To come back to my recipe, pasta is such a versatile carb, like rice, it can be paired with almost anything. Meat and vegetable sauces are amongst the favourites. I’ve made many different pasta dishes for my blog such as a Lemony Salmon pasta, Sausage Pasta, Pea and Blue Cheese Pasta, Creamy Chicken Penne are just a few that I can mention. The Creamy Mussel and Caper Linguini is another one to add to my long list of delicious Italian favourites.
500g mussels (with the shell on and cleaned)
1 Packet of Linguini made as per instructions
4 garlic cloves crushed
80ml pickled capers
30ml fish sauce
1 cup white wine
½ bunch parsley chopped
Salt and pepper to taste
In a heavy based saucepan melt the butter. Add garlic, parsley and capers and sauté on low for a few minutes. Add the wine, fish sauce and cream and leave to simmer for about 10 minutes. Add the mussels and continue to simmer for another 20 minutes or until mussels are done and the mixture has thickened. Pour over the cooked linguini and serve with a fresh loaf of ciabatta or any other thick crusty bread.