How to Prepare Linguine with Mussels and Cherry Tomatoes

• To prepare Linguine with mussels and cherry tomatoes, organize your work area with all the ingredients already measured, so you have everything at hand.

  The first thing to do is to clean the mussels well: remove the thread found on the side and clean the shells by scraping them with a metal scrubber.

  Rinse them and boil them for a few minutes on high heat in a covered pot until they open well, along with a clove of garlic.

  As soon as the mussels have opened, remove them from the heat, and once they have cooled down a bit, start to shell them.

  Place them in a bowl and drizzle with their cooking liquid, but previously filtered.

  In this way, the mussels will stay soft, and the broth will be useful when you are tossing the linguine.

  In a pan with high sides, sauté a clove of garlic cut into pieces with four tablespoons of extra virgin olive oil.

  Add the cherry tomatoes, halved, and cook them until they wilt, then also add the mussels.

  Now season with salt and chili pepper, as you need to first determine how salty the mussels are.

  At this point, cook the pasta, and once cooked, transfer it to the pan to toss.

  If you notice the sauce is too dry, add the reserved cooking water from the mussels.

  Turn off the heat and immediately serve your Linguine with Mussels and Cherry Tomatoes sprinkled with freshly chopped or dried parsley.