Receta Linguine with Mussels, Pancetta & Peas in Lemon-Tarragon Cream Sauce
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Linguine with Mussels, Pancetta & Peas in Lemon-Tarragon Cream Sauce
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Foto actual de la receta |
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Recipe ingredients.
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Why are some mussels orange you may ask? Those are the females!
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Render pancetta until crisp.
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Drain pancetta on paper towels.
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Saute shallots in olive oil.
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Cook shallots until translucent then deglaze pan with white wine.
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Add broth, cream, zest, juice and garlic to pan. Simmer 3-5 minutes or until sauce coats the back of a spoon.
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Add mussels. If using live cook until opened. Disgard any that do not open. If using cultivated cook briefly until heated through as they are already cooked when frozen.
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Add al dente linquine and cook a minute to incorporate sauce into the pasta.
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Finish with peas, pancetta and butter.
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Mix to combine all ingredients.
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Dish is ready for service.
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