Linguine with Beetroot and Mussels

Method

1. Boil the whole beetroots until cooked through, then cool them in ice water. Peel and blend, adding water as needed to achieve a creamy consistency. Adjust with salt and set aside.
2. Warm the olive oil to 45°C, then turn off the heat. Add the thyme and let it cool to room temperature. Strain through a fine sieve and set aside.
3. Sauté the mussels in olive oil for a few seconds. Add the white wine and cook until the mussels open completely. Strain the juice and remove the mussels from their shells.
4. Boil the linguine in salted boiling water. Cook until 2 minutes before “al dente” time, then strain.
5. Sauté the pasta with the mussel juice and beetroot purée until creamy and cooked “al dente.” Add some pasta cooking water if necessary.
6. Turn off the heat and stir in the mussels, thyme oil, and seasoning.
7. Serve with squid ink sauce and garnish with fennel fronds.