Japanese-style linguine with mussels
4 servings
50 minutes
Linguine with mussels in Japanese style is a refined blend of European pasta with the aromas of Japanese cuisine. This recipe combines tender shellfish, savory shiitake mushrooms, and the rich flavor of sake, creating a harmonious dish filled with umami. The light spiciness of chili powder adds depth to the taste, while garlic provides a spicy accent. Soy sauce softens the ingredients, binding them into a cohesive ensemble, and butter envelops the linguine in a silky texture. Delicate strips of nori and fresh chives complete the composition, highlighting the dish's Japanese roots. It’s an ideal choice for those who love a combination of seafood and spicy notes.
1
Wash the mussels and soak them in water for 2 hours.
- Mussels in the shell: 500 g
2
Cook the linguine until al dente in salted water, according to the package instructions. Drain the water, leaving 0.5 cup of the pasta cooking water for the sauce. Transfer the pasta to a bowl and add 20 grams of butter. Mix well and set aside.
- Linguine: 500 g
- Butter: 40 g
- Salt: to taste
3
Meanwhile, heat the remaining oil in a shallow pan over medium heat, add mushrooms, chili, and garlic. Sauté for about 3 minutes. Add the clams and sake, mix well, and cover with a lid. Cook for about 5-7 minutes until the mussel shells open and release juice. Occasionally shake the pan to mix all the ingredients well.
- Butter: 40 g
- Shiitake mushrooms: 200 g
- Chili powder blend: 0.5 teaspoon
- Garlic: 2 cloves
- Mussels in the shell: 500 g
- Sake: 2 tablespoons
4
Add linguine and a couple of tablespoons of the water in which the pasta was cooked. Add soy sauce and shake the covered pan well to mix everything. If desired, you can add more pasta cooking water to make the sauce thinner.
- Linguine: 500 g
- Soy sauce: to taste
5
Serve the linguine in deep bowls, garnished with diagonally cut chives and thin strips of nori.
- Chives: 2 stems
- Dried nori seaweed: 1 piece
