Abby Hocking / Food & Wine
Active Time
20 MIN
Total Time
40 MIN
Serves : 4 to 6

This rule-breaking pasta from chef Joshua McFadden of Ava Gene’s in Portland, Oregon, will completely change your mind about dairy and seafood. The deeply sweet, creamy flavor of the anise-laced sauce perfectly compliments the brininess of the mussels.  Slideshow: More Mussels Recipes

How to Make It

Step 1    

In a large saucepan, heat the olive oil. Add the garlic and cook over moderate heat until it starts to brown, about 2 minutes. Add the sliced fennel and crushed red pepper and cook, stirring occasionally, until tender, about 3 minutes. Add the mussels, white wine and Pernod and bring to a simmer. Cover and cook until the mussels start to open, about 5 minutes; transfer the mussels to a large bowl as they open; discard any that don’t open. Don’t wipe out the saucepan.

Step 2    

In a large pot of salted boiling water, cook the linguine until al dente. Drain well, reserving 1 cup of pasta water.

Step 3    

In the large saucepan, whisk in the heavy cream and 3/4 cup of the pasta water and cook over moderate heat until reduced slightly, about 5 minutes; season with salt and black pepper. Stir in the linguine, mussels and 2 tablespoons of the cheese and cook, gently tossing, until the pasta is coated in a creamy sauce, about 2 minutes. Add the remaining 1/4 cup of pasta water if the sauce seems too thick. Transfer the pasta to shallow bowls and garnish with the reserved fennel fronds and the remaining 2 tablespoons of cheese. Serve immediately.

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