Ingredients
1/2
cup extra-virgin olive oil
2
Spanish chorizo links (spicy cured pork sausage; 1/2 lb total), finely chopped
2
shallots, finely chopped
1
lb dried pasta such as campanelli (bellflower)
4
lb mussels (preferably cultivated), cleaned and steamed, then shucked
1/4
cup finely chopped fresh flat-leaf parsley
1/2
cup finely chopped fresh cilantro
2
tbsp fresh lemon juice, or to taste
Directions
1.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chorizo and shallots, stirring, until chorizo is golden brown on edges, about 4 minutes. Add garlic and sauté, stirring, 1 minute. Add wine and simmer until liquid is reduced by half, about 5 minutes. Keep sauce warm, covered.
2.
Cook pasta in a large pot of boiling salted water until al dente, then reserve 1 cup pasta cooking water and drain pasta in a colander.
3.
Return pasta to pot and add sauce, mussels, parsley, cilantro, and 1/2 cup pasta cooking water. Cook over low heat, stirring, until mussels are heated through. Add more cooking water if pasta seems dry.
4.
Toss pasta with lemon juice and salt and pepper to taste.
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