RECIPE: Linguine con Cozze e Pancetta Affumicata

Francesco Apollonia, the executive chef at Bella Piatti in Birmingham, teaches you how to prepare Linguine con Cozze e Pancetta Affumicata.

The executive chef of Birmingham’s Bella Piatti, Francesco Apollonia, came to the FOX 2 studio to demonstrate how to prepare their Linguine con Cozze e Pancetta Affumicata.

Ingredients

Two fluid ounces of high-grade extra virgin olive oil

One clove of chopped or sliced garlic

Two ounces of chopped smoked pancetta

10–12 Black Mussels

A teaspoon of finely ground red pepper

One and a half ounces of dry white wine

1.5 to 1 fluid ounces of seafood stock

To taste, add salt and pepper.

Four ounces of tomato sauce

Chopped parsley, 1 tablespoon

Cooked Linguine pasta, 6 ounces

Process

Before adding the garlic, begin by gently sautéing the pancetta in half of the olive oil to render part of the fat.

Turn up the heat, add the mussels, season with salt and pepper, then crushed red pepper, then pour in the white wine right away, bring to a boil, and then add the fish stock (being careful not to burn or brown the garlic).

After adding the tomato sauce and letting it boil for a few more seconds, you may take the mussels and place them in a pasta bowl. Once the sauce is hot, sprinkle the chopped parsley over everything.

Drizzle the remaining oil while swirling the heated pasta into the sauce until it is thoroughly coated. Pasta should be scooped into the bowl.