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Mussel linguine

Jul 1st 2022 · kitchenaid

Mussel linguine

Mussels add a fresh twist to this warming linguine recipe, sure to transport you to the Italian coast!
  • Makes

    4 servings

  • Prep Time

    45 minutes (plus resting time)


  • 1/2 brown onion, diced
  • 3 cloves garlic, minced
  • 1/2 medium fennel bulb, thinly sliced
  • 400g can diced tomatoes
  • 2 tsp dried oregano
  • 1 kg black mussels, scrubbed and debearded
  • tbsp parsley, finely chopped (extra for garnishing)
  • Pinch of red chilli flakes
  • Pinch sea salt and pepper
  • 5-6 fresh basil leaves, roughly ripped
  • Olive oil for cooking

For pasta

  • 600g tipo 00 flour, plus extra for dusting
  • 6 large free range eggs
  • 2-3 tbsp water, if required


  1. To prepare the dough, sift the flour into a KitchenAid Stand mixer bowl and attach the dough hook.
  2. Using a fork, gently whisk the eggs into the four. Place the mixer down and start mixing slowly on speed 1, working your way up to speed 2-3. Depending on the egg size used, 2-3 tbsp of water can be added if the dough is too dry.
  3. When the dough starts to come together, turn it out onto a clean bench dusted with a little flour. Knead a few times until smooth. Wrap in plastic wrap, and refrigerate for at least 30 minutes to rest.
  4. Cut dough into six pieces and flatten one piece slightly into a neat rectangle. Wrap the remaining pieces in plastic wrap to prevent it drying out.
  5. Attach the pasta roller attachment to your KitchenAid Stand Mixer. Starting on the widest setting (1), pass the flattened piece of dough through the machine a few times, folding each time to start with. Increase the notches one setting at a time up until notched at 5 or 6.
  6. Dust lightly with flour if it starts to stick. If it becomes too long to handle, cut in half and lay on a dusted tray flat while the remaining dough is rolled out.
  7. Attach the angle hair pasta cuter, linguine cutter or spaghetti cutter attachment to your KitchenAid Stand Mixer and pass each sheet of dough through. Lay the pasta onto a large tray dusted with flour, dust over with more flour to prevent it sticking.
  8. To prepare your sauce, add the diced onion and minced garlic to a large pot on medium heat with a good drizzle of olive oil. Sauté for a few minutes, until the onion starts to become translucent. Add the fennel and sauté for a further 5 minutes.
  9. Stir in the diced tomato and the dried oregano, place a lid on ajar and turn the heat down to a low simmer for 15-20 minutes.
  10. When you're ready to cook the pasta, bring a large stock pot of salted water to a boil over high heat. Add the pasta and cook 4-5 minutes until al dente and drain, reserve the drained liquid for the sauce. Drizzle a little olive oil over the pasta to prevent it sticking.
  11. Add the mussels, 1 tbsp of parsley and a pinch of red chilli to the tomato sauce and place the lid back on. Once the mussels have all opened add the basil and season the sauce.
  12. Gently combine the pasta to the sauce and stir through. Serve with a good garnish of parsley.


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