Linguine alla marinara

Ingredients for 5 servings:

• 4 shallots
• 1 large garlic clove(s)
• 1 chili pepper(s)
• 200 g tomatoes, chopped from the can
• 3 kg mussels
• 500 g shrimp(s)
• 1 jar olives
• 1 lemon(s)
• olive oil
• 2 tbsp tomato paste
• 1 bottle of dry white wine
• Sugar
• salt and pepper
• Herbs, Italian
• chili
• 500 g linguine or other pasta of your choice

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Italian dish with mussels

First, clean and sort the mussels. To do this, rinse them under cold water. Remove any broken ones immediately. Those that are closed are safe to eat. If mussels open, simply tap them briefly. If they close, they are also safe to eat. Discard any that don’t! For the sauce, dice the shallots, garlic, and chili pepper. Heat olive oil in a large pan and sauté the shallots until translucent. Then briefly fry the garlic and chili pepper. Briefly fry the tomato paste. Then add the canned tomatoes and their juice. Simmer everything on low heat for 20 minutes. Season with salt, pepper, and sugar. Meanwhile, cook the mussels in a pot with white wine and water and a slice of lemon for about 5 minutes. The wine-to-water ratio should be about 3:1. Cook the pasta in salted water until al dente. Remove the cooked mussels from the pot. Discard any that are still sealed. Set the open ones aside. The mussel liquid can now be added to the sauce without the lemon. Note that you usually don’t need all of the liquid. Add the shrimp to the sauce and bring to a boil. Then briefly heat the olives in the sauce. Season the sauce again with salt, pepper, chili spice, and dried Italian herbs, as well as a squeeze of lemon juice. Serve the pasta with the sauce; the mussels are placed in a separate plate with their shells on.