linguine-with-mussels-and-fresh-herbs-354172.json

{
    "directions": [
        "Heat oil and butter in a 5-to 6-quart heavy pot over medium heat until foam subsides. Cook garlic, fennel seeds, and red pepper flakes with 1/4 teaspoon each of salt and pepper, stirring, until garlic is softened, 3 to 4 minutes. Add wine and boil until reduced by half, 4 to 5 minutes. Add mussels and cook, covered, shaking pot occasionally, just until mussels open wide, 5 to 8 minutes. (Discard any that remain unopened after 8 minutes.) Remove from heat and keep warm.",
        "Meanwhile, cook linguine in a pasta pot of well-salted boiling water until al dente. Reserve 1/2 cup cooking water, then drain linguine.",
        "Toss linguine with mussels and any liquid from pot, cheese, and herbs. Thin with reserved cooking water if desired."
    ],
    "ingredients": [
        "1/4 cup extra-virgin olive oil",
        "2 tablespoons unsalted butter",
        "4 large garlic cloves, sliced",
        "1 teaspoon fennel seeds",
        "1/4 teaspoon hot red pepper flakes",
        "1 cup dry white wine",
        "2 pounds cultivated mussels, scrubbed",
        "1 pound thin linguine",
        "1/2 cup grated Parmigiano-Reggiano",
        "1 1/2 cups chopped herbs such as basil, dill, flat-leaf parsley, and oregano"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Herb",
        "Pasta",
        "Quick & Easy",
        "High Fiber",
        "Dinner",
        "Mussel",
        "Healthy",
        "Potluck",
        "Gourmet",
        "Sugar Conscious",
        "Pescatarian",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free"
    ],
    "title": "Linguine with Mussels and Fresh Herbs",
    "url": "http://www.epicurious.com/recipes/food/views/linguine-with-mussels-and-fresh-herbs-354172"
}