Mussels with Linguine
serves 4

Although this recipe is now thoroughly Californian, its roots are from the Italian ancestors of Sonoma County vintners.

2 to 3 pounds of mussels, cleaned and de-bearded

2 to 3 tablespoons of olive oil
1 yellow onion, chopped
6 to 8 cloves of garlic, very thinly sliced

1 teaspoon crushed fennel seeds
A pinch of hot dry chili flakes – or to taste
1 cup dry white wine

1 pound thin linguine

½ cup grated fresh Parmigiano-Reggiano

About ¼ cup Chiffonade of fresh basil

About ¼ cup of finely chopped fresh parsley

Clean and de-beard the mussels and set aside.

Heat the olive oil in a heave skillet and gently sauté the garlic and onion and garlic until the onion is soft, translucent and pinkish.  Add the fennel seeds, chili flakes and wine, bring to a boil and continue to cook until the liquid is reduced by about half.  Add the mussels and cover with a tight fitting lid.  Cook over moderate heat until the mussels have opened.  Shake the pan frequently to ensure even cooking.

Meanwhile, boil the linguine to your desired degree of doneness, drain and put in a serving dish.  Pour the mussels and their sauce over them.  Scatter the cheese and herbs over, drizzle with a bit of extra olive oil and toss gently.  Serve with fresh sourdough Baguette.