Recipe information
Total Time
1 1/4 hours
Yield
Makes 6 main-course servings
Ingredients
Preparation
Step 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.
Step 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.
Step 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.
Step 4
Toss pasta with lemon juice and salt and pepper to taste.
