RECIPE: Linguine con Cozze e Pancetta Affumicata

Francesco Apollonia, the executive chef of Bella Piatti in Birmingham, visited the FOX 2 studio to share how to make his Linguine con Cozze e Pancetta Affumicata.

Ingredients

2 fluid oz good quality extra virgin olive oil

1 garlic clove (chopped or sliced)

2 oz. Smoked Pancetta, diced

10-12 Black Mussels

¼ tsp good quality crushed red pepper

1-1.5 fluid oz dry white wine

1-1.5 fluid oz seafood stock

Salt pepper to taste

4 fl oz tomato sauce

1 tbls chopped parsley

6 oz cooked Linguine pasta

Process

Start by gently sautéing the pancetta to render some of the fat in half of the olive oil, add the garlic. 

Raise the heat and add the mussels, season with salt and pepper followed by the crushed red pepper, immediately add the white wine, bring it to a boil and add the fish stock (pay attention not to brown or burn the garlic). 

Let boil for a few more seconds, add the tomato sauce and once it is hot sprinkle the chopped parsley all over, you can remove the mussels and arranged them in a pasta bowl. 

Stir the hot pasta into the sauce until well coated and while stirring drizzle the remaining oil. Scoop the pasta into the bowl.