Tagliatelle pasta with mussels and mushrooms
A delightful Italian-inspired dish featuring tender mussels and savory mushrooms tossed with tagliatelle pasta in a flavorful garlic and white wine sauce.
Instructions
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Clean and Prepare the Mussels
- Scrub the mussels under cold water to remove any dirt or debris. Discard any mussels with broken shells or that do not close when tapped.
- Remove the beards (strings) from the mussels by pulling them outwards towards the hinge of the shell. Rinse the mussels again and set aside.
- Clean and Prepare the Mussels
- Scrub the mussels under cold water to remove any dirt or debris. Discard any mussels with broken shells or that do not close when tapped.
- Remove the beards (strings) from the mussels by pulling them outwards towards the hinge of the shell. Rinse the mussels again and set aside.
- Sauté the Mushrooms
- Heat olive oil in a large skillet over medium heat.
- Add the sliced mushrooms and sauté until they are golden brown and tender, about 5-7 minutes. Remove from the skillet and set aside.
- Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook the tagliatelle pasta according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- Prepare the Garlic White Wine Sauce
- In the same skillet used for the mushrooms, add more olive oil if needed.
- Add the minced garlic and red pepper flakes, and sauté until fragrant, about 1 minute.
- Pour in the white wine and let it simmer for 2-3 minutes to reduce slightly.
- Cook the Mussels
- Add the cleaned mussels to the skillet.
- Cover the skillet with a lid and let the mussels steam for 5-7 minutes, or until they have opened. Discard any unopened mussels.
- Remove the cooked mussels from the skillet and set aside, discarding any that remain closed.
- Combine the Ingredients
- Return the sautéed mushrooms to the skillet with the garlic white wine sauce.
- Add the cooked tagliatelle pasta to the skillet, along with the reserved pasta water.
- Toss everything together until the pasta is coated in the sauce and heated through.
- Serve
- Divide the pasta and mussel mixture among serving plates or bowls.
- Garnish with freshly chopped parsley and a squeeze of lemon juice, if desired.
- Serve immediately and enjoy the delicious flavors of this Italian-inspired dish!
Recipe notes
- Mussels: Make sure to discard any mussels with broken shells or that do not close when tapped, as they may be dead and should not be consumed.
- Pasta Water: Reserve some of the pasta cooking water to help create a silky sauce that coats the pasta evenly.
- Feel free to add other seafood like shrimp or clams, or incorporate additional vegetables such as cherry tomatoes or spinach.
- Wine Substitute: If you prefer not to use alcohol, you can substitute the white wine with seafood or vegetable broth.
- This dish is best enjoyed fresh, but any leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Garnish: Freshly chopped parsley adds a vibrant color and herbaceous flavor to the dish. A squeeze of lemon juice just before serving adds brightness and freshness.
Ingredients
Scaled from 1 serving
Measurement system
- 150 grams tagliatelle pasta
- 225 grams fresh mussels, cleaned and debearded
- 55 grams mushrooms, such as cremini or button, sliced
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon dry white wine
- Pinch of red pepper flakes, or to taste
- Pinch of salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedge (optional, for serving)