Esta receita é perfeita para ocasiões em que se quer impressionar com algo sofisticado mas fácil de preparar. O sabor suave do requeijão toscano e a leve picância da malagueta criam uma combinação envolvente que faz do simples linguini com mexilhões uma verdadeira experiência de sabor. E para aqueles que gostam de um toque especial, o alho francês dá ao molho uma profundidade aromática irresistível.

Ingredientes

  • 1 Kg de Miolo de Mexilhão
  • 3 c.s. de Azeite
  • 1 dente de Alho
  • 1 Alho Francês (apenas a parte branca)
  • 300 ml de Natas para Culinária
  • 125g de Requeijão de Vaca Tété
  • 1 ramo de Cebolinho
  • 1 Malagueta Vermelha
  • Sal q.b.
  • 500g de Linguini

Preparação

  1. Coloque ao lume, uma panela com água e sal e deixe levantar fervura. Quando ferver coloque o linguini e respeite o tempo de cozedura recomendado na embalagem.
  2. Enquanto a massa coze prepare o molho: corte o alho francês em rodelas e leve a refogar no azeite.
  3. Quando o alho francês começara ficar translúcido junte o alho picado, meia malagueta em rodelas e o miolo de mexilhão. Mexa e deixe cozinhar uns 2 minutos.
  4. Junte as natas e deixe que o molho reduza (5 minutos). Retire do lume.
  5. Junte o cebolinho picado e o requeijão.
  6. Escorra a massa e envolva-a no molho.
  7. Sirva-a de imediato decorando com a restante malagueta.

Craving a seaside escape on your dinner plate? Take your taste buds on a trip with this English version below!

Linguini with Mussels and Creamy Ricotta

This vibrant linguini dish brings together the freshness of the sea and the silkiness of a creamy sauce in every bite. Plump mussels nestle among strands of perfectly cooked linguini, all coated with a delicate, aromatic sauce scented with leek, chive, and a touch of chilli. Melting in just enough cow’s ricotta (*requeijão de vaca*) at the end transforms the sauce into something beautifully smooth, while a sprinkle of chopped chives adds a bright, herby finish.

What sets this recipe apart from the classic “linguine alle vongole” are its subtle Portuguese touches — a base of leeks and olive oil instead of onion or shallot, and the addition of cow’s ricotta for richness. The final result is a well-balanced sauce that clings perfectly to the pasta. For a truly show-stopping presentation, reserve a few whole shelled mussels to garnish each plate. Feel free to swap the linguini for spaghetti or tagliatelle, and play with your favourite cheese or herbs; a little fresh dill or tarragon could be delightful.

This is a fast, crowd-pleasing recipe, and its creamy lusciousness means it’s just as perfect served with a crisp green salad or some rustic bread to mop up every last drop. If you like a bit more spice, use a whole red chilli — or, for a milder heat, remove the seeds before slicing. Enjoy immediately for the best texture and that “straight-from-the-pan” magic!

Ingredients

  • 1kg shelled mussels (frozen or fresh, thoroughly cleaned and prepared)
  • 3 tbsp olive oil
  • 1 garlic clove
  • 1 leek (white part only), thinly sliced
  • 300ml single or double cream
  • 125g cow’s ricotta (or smooth fresh cheese)
  • 1 bunch of chives
  • 1 red chilli (to taste)
  • Salt, to taste
  • 500g linguini

Method

  1. Bring a large pot of salted water to a boil. Add the linguini and cook according to the package instructions, until al dente.
  2. While the pasta cooks, prepare the sauce: In a large pan, heat the olive oil over medium heat. Add the sliced leek and cook gently until translucent.
  3. Add the chopped garlic and half the red chilli (sliced thinly) and cook for another minute. Stir in the mussel meat and cook for 2 minutes, just until heated through and releasing their juices.
  4. Pour in the cream and let the sauce gently bubble and reduce for about 5 minutes, turning off the heat just before it gets too thick. Adjust seasoning with salt as needed.
  5. Stir in the chopped chives and crumble in the ricotta, mixing gently so it melts and enriches the sauce.
  6. Drain the pasta well and gently toss it into the pan with the sauce, making sure all the strands are well coated.
  7. Serve immediately, garnished with the remaining red chilli slices and a final sprinkle of chives.