This dish, along with linguine with red clam sauce and oven-baked rigatoni, is a mainstay of the Italian-American fare served at Figaretti’s in Wheeling, West Virginia.
- Kosher salt, to taste
- 8 oz. dried linguine
- 1⁄2 cup extra-virgin olive oil
- 1⁄2 cup chopped green bell pepper
- 1⁄2 cup chopped red bell pepper
- 3 cloves garlic, finely chopped
- 1 small yellow onion, chopped
- 1⁄3 cup white wine
- 8 mussels, scrubbed and debearded
- 1⁄2 cup halved cherry tomatoes
- 2 tbsp. unsalted butter
- 8 large shrimp, peeled and deveined
- 8 leaves basil, torn, plus more for garnish
- Freshly ground black pepper, to taste
- 1⁄2 cup grated asiago cheese
- 4 lemon wedges
- Bring a pot of salted water to a boil over high heat. Add linguine; cook until al dente, 8-10 minutes. Drain pasta; reserve 1⁄4 cup pasta water.
- Meanwhile, heat olive oil in a 12″ skillet over medium-high heat. Add green and red peppers, garlic, and onion; cook until they begin to soften, about 3 minutes. Add wine and mussels; cook, covered, until mussels open, about 2 minutes. Add reserved pasta water, tomatoes, butter, and shrimp and cook, stirring, until shrimp are just pink, about 1 minute. Add cooked linguine, toss to combine, and cook, stirring occasionally, until the sauce thickens and clings to pasta. Stir in basil and season with salt and pepper. Divide pasta between bowls. Sprinkle with more basil, asiago, and garnish with lemon wedges.