Pasta with Mussels and Chorizo

• 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

1. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute chorizo and shallots, stirring, until chorizo is golden brown on edges, about 4 minutes.
2. Add garlic and saute, stirring, 1 minute.
3. Add wine and simmer until liquid is reduced by half, about 5 minutes.
4. Keep sauce warm, covered.
5. 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.
6. Return pasta to pot and add sauce, mussels, parsley, cilantro, and 1/2 cup pasta cooking water.
7. Cook over low heat, stirring, until mussels are heated through.
8. Add more cooking water if pasta seems dry.
9. Toss pasta with lemon juice and salt and pepper to taste.

extravirgin olive oil, spanish chorizo links, shallots, garlic, white wine, pasta, mussels, parsley, fresh cilantro, lemon juice

Taken from www.epicurious.com/recipes/food/views/pasta-with-mussels-and-chorizo-106365 (may not work)