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ETUDE SUSTAINABLE RECIPES
Linguine with Mussels, Tomatoes & Fresh Herbs
Simple, yet sophisticated, this pasta dish brings a zing with the saucy symphony of briny capers, fresh garden herbs, meaty mussels, bursted cherry tomatoes, and al dente linguine. Enjoy with a bottle of Etude’s Pinot Noir to perfectly complement this decadent homemade meal.
Sustainability notes: When it comes to sourcing and consuming seafood, we lean on Monterey Bay Aquarium's Seafood Watch guidelines as our educational industry leader. We chose to incorporate mussels in this specific recipe — as opposed to shrimp or other shellfish options — because they are rated “Best Choice” on the sustainability scale. Farmed mussels are sustainable when producers have minimal impacts on wild species and the environment. The guidelines suggest purchasing mussels that are: farmed mussels, blue mussels caught in the United States, or mussels certified by the Aquaculture Stewardship Council, Canada Organic, Friend of the Sea, Marine Stewardship Council, or Naturland.
Additionally, mussel shells are compostable and are beneficial in garden soil as the shells contain calcium carbonate that gives plants a boost! They also neutralize overly acidic soils, making it easier to grow some plants.
Linguine Ingredients
Yields 4 servings
- 8 ounces dry linguine
- salt (for the pasta water)
Linguine Directions
- Bring a large pot of generously salted water to a boil.
- Once boiling, add your linguine. Turn down the heat slightly.
- Cook for 9–13 minutes until al dente.
- Using tongs, remove the cooked pasta and place it into the sauce pot, toss to coat the sauce evenly.
Sustainability note: Reserve the starchy pasta water for a secondary purpose: If making homemade bread or pizza dough, substitute pasta water for the amount of water your baking recipe calls for. Alternatively, re-use the pasta water for slow-cooking beans or legumes.
Sauce Ingredients
Yields 1½ cups sauce
- 4 tablespoons extra-virgin olive oil
- 4 anchovy filets
- ½ red onion, thinly sliced root to tip
- 1 clove of garlic, thinly sliced
- Generous pinch of red pepper flakes
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh oregano leaves
- ½ cup white wine
- 16 oz. cherry tomatoes
- 1 tablespoon capers
Sauce Directions
- Pour the extra-virgin olive into a stainless steel pan over medium heat.
- Add the anchovies, breaking them up with a spoon, and stirring evenly to distribute.
- Once all the filets are nearly melted, add the onions. Cook for 5–8 minutes, stirring constantly to ensure even browning.
- Next, add the garlic, red pepper flakes, fresh thyme, and fresh oregano. Stir for one minute, then deglaze the pan with the white wine.
- Add the whole cherry tomatoes, and cook for 10–12 minutes, stirring occasionally. Around 7–10 minutes, the tomatoes will be soft enough to smash. Carefully crush the tomatoes with your spoon to release their seedy juices.
- Once you start crushing the tomatoes, add the capers and continue cooking and stirring.
- Turn off the heat; toss the cooked pasta in the sauce and top with the cooked mussels.
2019 Etude Fiddlestix Vineyard Pinot Noir
Price
$50.00
2019 Etude Fiddlestix Vineyard Pinot Noir
Price
$50.00
