Linguine with mussels and salmon

Ingredients for Linguine with mussels and salmon

Instructions for Linguine with mussels and salmon

To prepare the Linguine with mussels and salmon recipe, please follow these instructions:

Wash and clean the mussels. Bring them in a large pot of oil and white wine. Boil the mussels under the lid until they open for 8 - 10 minutes. Those who do not open must be thrown away. Let the mussels cool down.

Take ¾ of the mussels out of the shells. Point the power the mussels are cooked in.

Heat oil in a saucepan. Bring garlic and chilli into the pan and swirl quickly for a couple of minutes. Add the power and the flow. Let the sauce boil halfway and season with salt and pepper. Add the mussels without shells and half of the parsley.

Cook the pasta "al dénte" in a large saucepan with a little salt. Purify the pasta. Then mix the pasta and mussel sauce together with the last mussels in shell.

Heat a little oil on a pan while the pasta boils. Step the salmon slices on both sides until they are golden and translucent. Season with salt and pepper.

Put the salmon on top of the pasta and sprinkle with the last parsley. Server immediately.