Linguine with Mussels and Arugula Cream Sauce

1. 1

   In a kettle cook the onion in the oil over moderately low heat, stirring, until it is softened, add the wine, the clam juice, and the water, and bring the mixture to a boil.

2. 2

   Add the mussels, steam them, covered, for 2 minutes, or until they are opened, transferring them with tongs as they open to a bowl, and discard any that are unopened.

3. 3

   Let the mussels cool until they can be handled and remove them from their shells, discarding the shell.

4. 4

   Boil the liquid remaining in the kettle until it is reduced to about 1 cup, add the cream, and simmer the sauce, stirring occasionally, for 3 minutes, or until it is thickened.

5. 5

   Stir in the arugula, the mussels with any liquid that has accumulated in the bowl, and salt and pepper to taste.

6. 6

   In a kettle of boiling salted water boil the linguine until it is al dente, drain it well, and transfer it to a large bowl.

7. 7

   Add the mussel mixture and toss the mixture well.

* Per serving · 4 servings · Values may vary.

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