First clean the mussels: remove any encrustations by rubbing them together under running water, then remove the beards by pulling them away, then rinse them thoroughly under running water.
Let them open by cooking them in a pan with lid for a few minutes, then peel them (you can keep some shells to decorate the dishes, if you want) and filter the cooking water.
Prepare a sauté of garlic and oil, then add the mussels first, with the filtered water, and then the cherry tomatoes (washed and cut into 4) and reduce the sauce, then remove the garlic and add the basil instead.
In the meantime, cook the pasta and drain it al dente, then quickly sauté it in the sauce, stirring it with the addition of the grated provolone alla julienne with a grater with large holes and adjusting with salt and pepper.
The linguine, mussels and provolone del Monaco are ready: serve up and serve immediately.
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