Just like your Spaghetti alle Vongole, Linguine alle Cozze uses mussels instead of clams. It is sautéed in a light sauce made of garlic, chilli, cherry tomatoes, freshly shucked mussels, finished with Colatura, a South Italian anchovy oil which makes the whole plate so flavoursome. I wished there was more wine in it. RM67 per serving.