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Wash and brush down the mussels under running water. Brown the clove of garlic in a frying pan with Carli Pure Olive Oil. Add the mussels, cover and wait for the shells to open.
Remove the mussels and place them in a bowl. Save the mussels water once you have strained it.
In the meatime, boil water, add salt and boil the linguine according to the indicated cooking time.
Drain the pasta and quickly sauté it in a frying pan together with the mussels and a couple of spoonfuls of the mussels broth.
Remove from the flame and add the Carli Pesto Sauce. Mix thoroughly and serve immediately.