Linguine with Mussels and Zucchini Flowers

Method

1. Clean the mussels: remove the byssus and scrape the shells with the back of a knife to remove impurities. Soak in water, then rinse under running water.
2. Separate the parsley stems from the leaves. Finely chop the leaves and set aside; keep the stems for the soffritto.
3. In a saucepan, heat a drizzle of oil with a crushed garlic clove and the parsley stems for about 2 minutes.
4. Add the mussels, stir, and deglaze with white wine. Let the alcohol evaporate.
5. Cover with a lid and cook for 2-3 minutes until the mussels open, shaking occasionally.
6. Remove from heat, strain the mussels, discard the garlic and parsley stems. Set the mussels aside, some whole and some shelled.
7. Filter the mussel cooking liquid through a fine-mesh sieve lined with paper towel to remove any impurities. Set aside.
8. Prepare the zucchini flowers: remove the pistil by carefully cutting around it and blowing, or cut off the outer part and the stem. Slice into strips.
9. Bring salted water to a boil and cook the linguine for only 4 minutes, then finish cooking directly in the pan with the mussel liquid.
10. Add the linguine to the pan with the mussel cooking liquid. Finish cooking, stirring often, until the liquid thickens and coats the pasta.
11. Add the mussels (some shelled, some whole) and the zucchini flower strips. Toss well.
12. Season with a grind of black pepper, a drizzle of oil, and chopped parsley. Mantecare to combine.
13. Serve immediately.