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In the Style of Catalonia

Fettuccine with mussels and chorizo

extra-virgin olive oil
chorizo (spicy cured pork sausage), meat squeezed out of the casings and crumbled
1 clove garlic, minced
dry white wine
1 1/2 lbs. mussels, cleaned and steamed with a glug of white wine, then shucked
1/2 cup mussel cooking liquid, reserved
finely chopped fresh flat-leaf parsley
kosher salt
cracked black pepper

Heat oil in a heavy skillet over moderately high heat until hot but not smoking, then sauté chorizo and garlic, stirring, until chorizo is golden brown, about 4 minutes. Add wine and simmer until liquid is reduced by half, about 5 minutes. Keep sauce warm, covered.

Cook fettuccine in a large pot of boiling water, about two to three minutes. Drain.

Return fettuccine to pot and add sauce, mussels, parsley, and a few tablespoons of the mussel cooking liquid. Cook over low heat, stirring, until mussels are heated through. Add more cooking liquid if pasta seems dry.

Drizzle with a little olive oil and add salt and pepper to taste. Serve immediately.

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