Figaretti’s 'Godfather II' Linguine | Saveur
This dish, along with linguine with red clam sauce and oven-baked rigatoni, is a mainstay of the Italian-American fare served at Figaretti's in Wheeling, West Virginia.
Ingredients
- Kosher salt, to taste
- 8 oz. dried linguine
- <sup>1</sup>⁄<sub>2</sub> cup extra-virgin olive oil
- <sup>1</sup>⁄<sub>2</sub> cup chopped green bell pepper
- <sup>1</sup>⁄<sub>2</sub> cup chopped red bell pepper
- 3 cloves garlic, finely chopped
- 1 small yellow onion, chopped
- <sup>1</sup>⁄<sub>3</sub> cup white wine
- 8 mussels, scrubbed and debearded
- <sup>1</sup>⁄<sub>2</sub> cup halved cherry tomatoes
- 2 tbsp. unsalted butter
- 8 large shrimp, peeled and deveined
- 8 leaves basil, torn, plus more for garnish
- Freshly ground black pepper, to taste
- <sup>1</sup>⁄<sub>2</sub> cup grated asiago cheese
- 4 lemon wedges
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