Mussels and Linguine with 'Nduja Cream Sauce | America's Test Kitchen

Ingredients

• 1 pound linguine
• Table salt for cooking pasta
• 2 tablespoons extra-virgin olive oil, divided
• 2 teaspoons fennel seeds
• 2 shallots, sliced thin
• 4 garlic cloves, sliced thin
• 2 pounds mussels, scrubbed and debearded
• ½ cup white wine
• 1 cup heavy cream
• 4 ounces 'nduja sausage, casing removed
• ¾ cup shredded fresh basil leaves