Mussels with Linguine

 

1 tablespoon olive oil
1 teaspoon crushed garlic
40 mussels
1/4 cup sliced scallions
1 tablespoon diced pepperoncini (pickled Italian peppers)
dash of Cajun spice
dash of fennel seeds
4 ounces white wine
2 ounces chicken stock
salt and pepper to taste
1 pound linguine

Saute garlic in oil in a skillet. Add mussels, scallions, pepperoncini, tomatoes, Cajun spice, fennel seeds, white wine, chicken stock, salt and pepper and cover. Once mussels have opened, serve over a 4-ounce portion of cooked linguine. Serves 4.

-Recipe courtesy of Twilight's Ristorante