A winning pasta dish

Don’t be intimidated by mussels; they’re easier to prepare than you think, and they make a great weeknight option.

LINGUINE WITH MUSSELS AND FENNEL Serves: 4-6

1 fennel bulb

1/2 onion

Fresh tarragon

2 lbs (907 g) mussels

3 tbsp (45 mL) extra-virgin olive oil

3 tbsp (45 mL) red pepper flakes 1 (794 g) can diced tomatoes 1/2 cup (125 mL) white wine

1 lb (454 g) linguine

Salt

1. Bring 16 cups water to boil in large pot. Meanwhile, discard fennel stalks. Halve bulb, core, and chop fine. Chop onion fine. Chop 30 mL tarragon.

2. Scrub mussels and remove weedy beards protruding from between shells using paring knife.

3. Heat 30 mL oil in Dutch oven over medium heat until shimmering. Add pepper flakes, fennel and onion, and cook until softened, about 5 minutes. Add tomatoes with juice and wine, bring to simmer and cook until sauce reduces, about 10 minutes.

4. While sauce cooks, add pasta and 15 mL salt to boiling water and cook, stirring often, until al dente. Reserve 1/2 cup (125 mL) cooking water, then drain pasta and return it to pot.

5. Stir mussels into sauce, cover and steam until fully open, 6-7 minutes. Transfer mussels to bowl, discarding any that do not open; cover to keep warm.

6. Turn off heat, add pasta to sauce, along with tarragon and remaining oil, and toss. Adjust consistency with reserved cooking water as needed. Season with salt. Divide pasta among individual serving bowls and top with mussels. Serve immediately.