Tagliatelle with Mussels and Peas

Tagliatelle Recipes

Serves: 4



  • 1 cup fresh baby peas (thawed from frozen or fresh)
  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons butter
  • 4 large shallots, sliced vertically paper-thin
  • Freshly ground black pepper
  • About 900 grams Mussels, debearded, scrubbed
  • 24 basil leaves, torn
  • 2 cups dry white wine
  • 400 grams tagliatelle, Fettuccine or Pappardelle
  • 1/4 cup dry bread crumbs.


  • Bring a pasta pot of water to the boil.
  • Bring a small pot of salted water to a boil, add peas, cook 2 minutes and drain. Set aside.
  • Heat oil over medium-low heat in a large pan enough to hold mussels in a single layer.
  • Add 1 tablespoon butter. When it starts to foam, stir in shallots and cook until wilted but not coloured.
  • Season with salt and pepper.
  • Stir in mussels and basil.
  • Add wine, cover and cook gently just until mussels open, about 5 minutes. Remove from heat.
  • Add remaining butter.
  • Add salt to the boiling water, and add pasta. Stir to separate the strands. A minute or 2 before draining the Pasta add the peas to the pot. Drain when Pasta is Al Dente.
  • Add the pasta and peas to mussels in pan and cook over low heat, tossing to combine ingredients. Add salt and pepper.
  • Divide pasta, mussels and broth among 4 warm soup plates. Dust with bread crumbs and serve.
I got this recipe from the New York Times


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