Linguine with Mussels and Fresh Herbs

Ingredients

• 1 pound thin linguine
• 2 pounds cultivated mussels
• 1 ½ cups herbs such as basil, dill, flat-leaf parsley, and oregano
• ¼ teaspoon dried red pepper flakes
• 1 teaspoon fennel seeds
• 4 large cloves garlic
• 2 tablespoons unsalted butter
• + 3 more ingredients
• • ¼ cup extra-virgin olive oil
  • 1 cup dry white wine
  • ½ cup grated Parmigiano-Reggiano

Heat oil and butter in a 5-to 6-quart heavy pot over medium heat until foam subsides. Cook garlic, fennel seeds, and red pepper flakes with 1/4 teaspoon each of salt and pepper, stirring, until garlic is softened, 3 to 4 minutes. Add wine and boil until reduced by half, 4 to 5 minutes. Add mussel...

View full recipe at Epicurious