Author Notes
If anyone has ever visited the Amalfi coast in Italy, will agree with me that the memories never leave you! One always remembers that gorgeous coastline with crystal clear beautiful blue waters, green & blue grottos and statuesque mountains lovingly covered with lemon, olive & fruit trees! Did I mention the cuisine is equally memorable with the abundance of local produce, fresh tomatoes, local olive oil, and seafood. I remember eating this linguine dish with mussels, fresh cherry tomatoes, lots of garlic, fennel, pine nuts & the secret ingredient which I was able to squeeze out of the chef was anchovies. Anchovies gives the pasta dish a unique depth of flavor which enhances the flavor tremendously! I used anchovies wrapped in capers in olive oil. I hope you will enjoy making this dish as much as I did! Grazie! —onetribegourmet
Ingredients
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1/4 or less cups
extra virgin olive oil
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5-8
garlic cloves, sliced {you can use less}
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1
small onion, chopped
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1
fennel bulb, sliced
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12
campari tomatoes, slice in half
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1/4 teaspoon
pepper flakes
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2 ounces
Cento anchovies w/capers in olive oil, chopped
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1 pound
fresh mussels
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2 tablespoons
pine nuts
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1 tablespoon
tomato paste, {I used the one that comees in a tube}
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1/4 cup
Italian parsely & fennel greens, chopped
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1 pound
dried linguine, boiled until al dente.
Directions
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heat up the olive oil and add chopped onions and saute for few minutes
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add the sliced garlic and saute for a minute.
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add the anchovies with capers, pepper flakes & pine nuts, saute for a minute.
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add the campari tomato halves and saute for 3 minutes until they break down a bit and sauce forms.
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add the tomato paste which will thicken the sauce a bit.
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now add the mussels, make sure you wash and de-beard them first. let the mussels cook until they open up. Please note to discard the ones that do not open.
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add the chopped parsley and fennel greens, mix well. be sure to save some for garnishing before serving.
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now add the boiled, drained al dente linguine and mix well with the mussels & the sauce. Optional: at this point you can shave some parmigiano or pecorino romano on top of the dish.
Hi I'm Sara and I love the art of food & travel. I have a blog called One Tribe Gourmet, where I share my passion for global cuisine and my travel adventures around the world.
I have always felt that food is the most common denominator that crosses all boundaries and brings people together. The ritual of “Breaking Bread” in every culture is a special bonding experience.
Personally I love to experience different cultures through there cuisines! My goal here is to encourage an individual who is interested in learning different global cuisine yet is a bit intimidated by it. I am here to help you, all you have to do is open your heart!!!
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