Romesco Mussel Linguine
7
- Prep Time25 mins
- Total Time40 mins
- Makes4 servings
Produced by Aimee Nishitoba, Photography by Carmen Cheung, Food Styling by Michelle Rabin, Prop Styling by Madeleine Johari.
This recipe is inspired by one of my favourite sauces, which I made daily when I worked at Bar Raval, a snack bar in Toronto. Romesco is a Spanish sauce made from a base of roasted red peppers, bread, almonds, garlic and sherry vinegar. I took the flavours from the sauce—and other Spanish ingredients like chorizo and vermouth—and made it into a delicious pasta. The puréed roasted red peppers make a deliciously creamy sauce that coats the mussels, while the pasta gets topped with a crunchy, salty mix of panko, almonds and cheese.—Haley Polinsky
Ingredients
400 g linguine
3 tbsp olive oil, divided
1/4 cup chopped almonds
1/4 cup panko
1/4 cup grated pecorino-romano cheese
1/4 cup chopped parsley
1/4 tsp salt
1 314-mL jar roasted piquillo peppers
1 small onion, finely chopped
1/2 cup finely chopped cured chorizo sausage
2 garlic cloves, minced
1 tbsp tomato paste
1 tsp smoked paprika
3/4 cup white vermouth
900 g mussels, rinsed, scrubbed and debearded
Instructions
Cook the linguine according to package directions.
Meanwhile, heat a small non-stick frying pan over medium-high. Add 1 tbsp oil, then the chopped almonds. Toast, stirring often, 2 min. Add panko. Continue toasting, stirring often, until almond-and-panko mixture is golden brown, 2 to 4 min. Transfer to a small bowl. Stir to cool slightly, then stir in Pecorino Romano cheese, chopped parsley and salt. Season with black pepper. Set aside.
Reserve 2 tbsp liquid from piquillo peppers, then drain peppers. Remove and discard any seeds from peppers, then add peppers to a blender along with reserved liquid. Whirl until smooth. Set aside.
Heat a large, heavy-bottomed stock pot over medium-high. Add remaining 2 tbsp oil, then onion and chorizo. Cook, stirring often, until chorizo releases its fat and onions are starting to brown, 4 to 5 min.
Add garlic, tomato paste and paprika. Cook, stirring often, until fragrant, 1 to 2 min. Pour in vermouth. Bring to a boil, then reduce heat to medium. Simmer until sauce is reduced by half. Stir in puréed peppers. Simmer for 2 to 3 min.
Add mussels. Cook, covered and stirring occasionally, until mussels have opened, 2 to 3 min. Remove from heat.
Drain linguine, then add to mussel sauce. Stir well to coat. Divide pasta between bowls, then sprinkle almond mixture overtop.
Kitchen tip
Piquillo peppers are often used in Spanish cuisine. If you can’t find them, substitute with a jar of roasted red peppers. Piquillo peppers tend to be more complex in flavour than red peppers, but either will work in this recipe.