Mussel recipe Alla Marinara from Émilie Franzo

1.Peel and chop the onion and garlic.

2. Pour 3 tbsp. olive oil in a saucepan and brown the onion for 5 min. Pour the garlic and chili flakes. Mix and cook for 1 min.

3. Add The tomato puree, mix and cook for another 3 min. Pour the white wine and continue cooking for 5 min. Add the peeled tomatoes, crush them and then cook them for 10 min over medium heat, mixing regularly. Salt, pepper and set aside on low heat.

4. Cook Linguine al dente by following the instructions of the sachet. At the end, take a large glass of cooking water.

5. Pass molds under cold water. Scrape them with a knife to remove the beards or algae. Throw the broken or already open mussels.

6. Remove The head, legs, cara pace and shrimp intestine using a knife.

7. Pour The molds, shrimps and half of the glass of cooking water in the pan of tomato sauce. Mix, cover and cook for 5 min, until the molds are open.

8. Remove The molds and shrimps of the sauce, and place them in a bowl. Book.

9. Pour The pasta in the sauce and add the rest of the glass of cooking water. Cook 3 min until the sauce coats the pasta well. 10 Remove the pan from the heat, add the shrimp and the molds. Sprinkle with freshly chopped basil.