- 1 pound linguini
- 1 1/2 cup dry white wine
- 1 1/2 cup tomatoes
- 1/2 cup fennel
- 2 tablespoon shallots
- 2 tablespoon garlic
- 2 pound mussels
- 1 tablespoon parsley
- 1 tablespoon chives
- 1 tablespoon basil
- 4 tablespoon butter
- 4 tablespoon extra-virgin olive oil
Cook linguini in a large pot of boiling salted water until al dente.
Meanwhile, in a large saucepan, combine the white wine, tomatoes, fennel, shallots, and garlic over medium high heat.
Bring the mixture to a boil, cover, reduce the heat and simmer for 12 minutes.
Add the mussels, cover, and steam the mussels until they open, about 4 minutes.
Discard any mussels that do not open.
Stir in the parsley, chives, and basil, and season with salt and pepper.
Remove the mussels and keep warm.
Bring the sauce up to a boil and swirl in the butter.
Drain the pasta.
Add to the sauce.
Divide between the bowls, top with mussels, and add additional sauce.
Top with a few drops of olive oil.