Linguine with Mussels and Fresh Herbs | Searching4Zen

Ingredients

• 1/4 cup extra-virgin olive oil
• 2 tablespoons unsalted butter
• 4 large garlic cloves, sliced
• 1 teaspoon fennel seeds
• 1/4 teaspoon hot red pepper flakes
• 1 cup dry white wine
• 2 pounds cultivated mussels, scrubbed
• 1 pound thin linguine
• 1/2 cup grated Parmigiano-Reggiano
• 1 1/2 cups chopped herbs such as basil, dill, flat-leaf parsley, and oregano
• Meanwhile, cook linguine in a pasta pot of well-salted boiling water until al dente. Reserve 1/2 cup cooking water, then drain linguine.
• Toss linguine with mussels and any liquid from pot, cheese, and herbs. Thin with reserved cooking water if desired.
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