Mussel linguine

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Mussel linguine Recipe by KitchenAid | Minimax

Recipe by KitchenAid

Mussels add a fresh twist to this warming linguine recipe, sure to transport you to the Italian coast!


4 servings

Prep Time:

45 mins (plus resting time)


1/2 brown onion, diced

3 cloves garlic, minced

1/2 medium fennel bulb, thinly sliced

400g can diced tomatoes

2 tsp dried oregano

1 kg black mussels, scrubbed and debearded

tbsp parsley, finely chopped (extra for garnishing)

Pinch of red chilli flakes

Pinch sea salt and pepper

5-6 fresh basil leaves, roughly ripped

Olive oil for cooking

For pasta: 

600g tipo 00 flour, plus extra for dusting

6 large free range eggs

2-3 tbsp water, if required


  • 01

    To prepare the dough, sift the flour into a KitchenAid Stand mixer bowl and attach the dough hook.

  • 02

    Using a fork, gently whisk the eggs into the four. Place the mixer down and start mixing slowly on speed 1, working your way up to speed 2-3. Depending on the egg size used, 2-3 tbsp of water can be added if the dough is too dry.

  • 03

    When the dough starts to come together, turn it out onto a clean bench dusted with a little flour. Knead a few times until smooth. Wrap in plastic wrap, and refrigerate for at least 30 minutes to rest.

  • 04

    Cut dough into six pieces and flatten one piece slightly into a neat rectangle. Wrap the remaining pieces in plastic wrap to prevent it drying out.

  • 05

    Attach the pasta roller attachment to your KitchenAid Stand Mixer. Starting on the widest setting (1), pass the flattened piece of dough through the machine a few times, folding each time to start with. Increase the notches one setting at a time up until notched at 5 or 6.

  • 06

    Dust lightly with flour if it starts to stick. If it becomes too long to handle, cut in half and lay on a dusted tray flat while the remaining dough is rolled out.

  • 07

    Attach the angle hair pasta cuter, linguine cutter or spaghetti cutter attachment to your KitchenAid Stand Mixer and pass each sheet of dough through. Lay the pasta onto a large tray dusted with flour, dust over with more flour to prevent it sticking.

  • 08

    To prepare your sauce, add the diced onion and minced garlic to a large pot on medium heat with a good drizzle of olive oil. Sauté for a few minutes, until the onion starts to become translucent. Add the fennel and sauté for a further 5 minutes.

  • 09

    Stir in the diced tomato and the dried oregano, place a lid on ajar and turn the heat down to a low simmer for 15-20 minutes.

  • 10

    When you're ready to cook the pasta, bring a large stock pot of salted water to a boil over high heat. Add the pasta and cook 4-5 minutes until al dente and drain, reserve the drained liquid for the sauce. Drizzle a little olive oil over the pasta to prevent it sticking.

  • 11

    Add the mussels, 1 tbsp of parsley and a pinch of red chilli to the tomato sauce and place the lid back on. Once the mussels have all opened add the basil and season the sauce.

  • 12

    Gently combine the pasta to the sauce and stir through. Serve with a good garnish of parsley.

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