Pan-Roasted Mussels over Garlic Linguini

From the Sun-Sentinel newspaper. Listed as a quick and delicious dinner.

• Ready In: 23 mins
• Serves: 6

Ingredients

• 1  teaspoon salt, plus more
•  salt, for the pasta water
• 2  lbs mussels, scrubbed, debearded
• 1  tablespoon chili powder
• 1  teaspoon onion powder
• 1  teaspoon hot paprika
• 1  teaspoon black pepper, freshly ground
• 1  lb linguine
• 6  garlic cloves, thinly sliced
• 1⁄4 cup olive oil
• 1⁄2 teaspoon dried red pepper flakes
• 1⁄2 cup parmesan cheese, grated

Directions

1. Heat salted water to a boil in a stockpot.
2. Heat a large cast-iron skillet over medium-high heat.
3. Toss mussels, chili powder, onion powder, paprika, 1/2 teaspoons salt and pepper to taste in a large bowl.
4. Transfer mussels to skillet; cook, covered, shaking pan occasionally, 8 minutes until mussels are open; discard any mussels that haven't opened.
5. Meanwhile, cook pasta in boiling water until al dente, about 8 minutes; drain, reserving 1/2 cup of cooking liquid.
6. Return pasta to stockpot; toss with garlic, olive oil, red pepper flakes, remaining 1/2 teaspoons of salt, pepper and reserved cooking liquid.
7. Transfer to a serving platter, pour mussels and any of their cooking liquid on top, garnish with cheese.
8. Serve immediately.