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30
30 Minutes
oz package linguine pasta
lbs mussels, cleaned
cup olive oil
cloves garlic, thinly sliced
cup grape tomatoes, halved
tsp crushed red pepper flakes
cup dry white wine
cup lemon juice
tbsp Truly Grass Fed Salted Butter
cup fresh parsley, chopped
Salt and pepper, to taste
Cook linguine pasta according to package directions, just a minute shy of al dente.
Boil mussels in water and once cooked, leave on low heat to add later. While pasta and mussels are cooking, heat olive oil in a saucepan.
Add garlic and red pepper flakes and cook for about 2 minutes.
Add tomatoes and toss.
Add white wine and lemon juice and bring to a low simmer, then whisk in butter to create the sauce.
Drain pasta and reserve 1/2 cup of pasta water.
Transfer pasta to saucepan and toss to coat evenly in sauce. If you desire a thicker sauce, add some pasta water.
Add cooked mussels in with pasta. Season to taste with salt and pepper and top with fresh parsley.
