Linguine with Mussels and Red Peppers

Ingredients

• ½ cup finely grated Parmigiano-Reggiano
• 1 pound dried linguine, cooked and drained
• ¼ teaspoon salt
• 1 cup dry white wine or dry vermouth
• ¹/₃ cup chopped fresh chives or minced green parts of scallions
• 3 jarred roasted red peppers or pimientos, chopped (about 1 cup)
• 2 pound mussels, cleaned and debearded
• + 2 more ingredients
• • 8 garlic, minced
  • ¹/₃ cup olive oil

Place oil and garlic in large saucepan or deep skillet; set over low heat and cook until aromatic, about 3 minutes. Raise heat to medium-high. Add mussels, chopped peppers or pimientos, and chives; cook, stirring constantly, 30 seconds. Add wine or vermouth and salt; bring to a simmer. Cover, red...

View full recipe at Spry Living