- 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 tablespoon minced garlic
- 1/2 cup dry white wine
- 1 pound dried pasta such as campanelli (bellflower)
- 4 pounds 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 tablespoons fresh lemon juice, or to taste
- 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.
- 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.
- 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.
- Toss pasta with lemon juice and salt and pepper to taste.