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Linguine with Mussels, Pancetta & Peas in Lemon-Tarragon Cream Sauce
This is adapted from a recipe that appeared in Cuisine At Home seven years ago. With the cream and pancetta it has lots of saturated fat. Enjoy occasionally for a flavorful pasta dish and you're not concerned about calories or fat. If you're not a fan of tarragon; basil would make a good substitute. I couldn't find live mussels that looked very good so I used frozen New Zealand Green Lip mussels on the half shell. If you can find high quality live by all means use them. With all the cream and the additon of butter this dish crys out for an Oak aged buttery Chardonnay. We chose Livermore Valley organically grown Retzlaff 2009 Chardonnay. A great little winery that has some excellent and affordable wines. Ingredients
- 1/2 cup shallots, minced
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1 cup heavy cream
- Zest of 1 lemon
- Juice of 1/2 a lemon
- 10 oz dry linguine
- 4 oz pancetta, diced
- 2 lb mussels, scrubbed and debearded if using live
- 2 Tb cold butter
- 2 Tb tarragon, chopped
- 1/2 cup frozen peas, thawed
- 1/2 cup parsley, chopped
- Salt & pepper to taste
- 2 cloves garlic, minced
- 1 Tb olive oil
Directions
- Bring a large pot of salted water to a boil for the past.
- Saute pancetta until rendered and crisp. Drain on paper towels.
- Saute shallots in olive oil. Deglaze the pan with white wine. Add broth, cream, garlic, zest and lemon juice. Simmer 3-5 minutes until sauce coats the back of a spoon.
- Cook pasta in boiling water until al dente, then drain well.
- Add mussels to cream sauce. If using live mussels cook until opened. Disgard any that do not open. Stir in cold butter and tarragon. Spoon the sauce over the mussels to coat.
- Finish with peas, pancetta, parsley, salt/pepper to taste.
- Toss drained pasta in the sauce and cook a minute the linguine is coated.
- Dish is ready for service.
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