Garlic, Herbed Linguine with Mussels

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SERVES 4 - 6

This elegant recipe for herbed linguine with mussels highlights the beautiful briny flavors of this special shellfish. A light, yet satisfying garlic-wine sauce complements the delicate mussels alongside the herbed pasta. This dish anchors the menu for an evening of deliciousness.

In a large pot over medium-low heat, melt the olive oil and the butter. Add the garlic, shallot, fennel seeds, and red pepper flake. Cook for about 2-3 minutes, or until the shallots soften. Be careful not to scorch the garlic. Add the white wine, white wine vinegar, and one cup of the broth, and bring to a boil. Once boiling, reduce to a low heat and simmer for 20 minutes. allowing the flavors to incorporate, and for the broth to reduce.
Bring the broth to a boil again, and add the mussels. Cook for about 3-5 minutes, shaking the pot occa- sionally until the mussels have just opened. Transfer the mussels to a bowl and tent with foil in order to keep them warm. Discard any mussels that did not open during cooking.
Add the remaining 3 cups of seafood (or vegetable broth) to the reduced shallot mixture, and bring the broth back to a boil. Add the linguine. Continue to boil the linguine in the broth, stirring often, until it begins to become just tender. [TIP! Stir the pasta often; add more liquid (broth or water) if needed, to prevent the linguine from sticking to the bottom of the pot as it cooks!]
Return the mussels to the pot and cover, simmering until the pasta is al dente, about 3 additional minutes. Stir in the half-and-half, salt, and pepper and cook for an additional minute.
Serve immediately with a generous amount of parsley, a sprinkle of Parmigiano-Reggiano, lemon wedges, and salt and pepper to taste.