Adam Liaw's linguine with mussels, capers and cream
Mussels are affordable and delicious, and they work perfectly with pasta. I like to remove the shells from about half the mussels in pasta dishes – just so the dish is a little easier to eat.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.smh.com.au.
Ingredients
- 1kg mussels
- 500g dried linguine
- ½ cup olive oil
- 1 onion, finely diced
- 3 cloves garlic, roughly chopped
- ½ cup white wine
- 2 tbsp baby capers in brine, drained
- 150ml thickened cream
- salt and pepper, to season
- 2 tbsp finely chopped parsley
- lemon wedges, to serve
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