Linguine with Mussels and Fresh Herbs
['1/4 cup extra-virgin olive oil', '2 tablespoons unsalted butter', '4 large garlic cloves, sliced', '1 teaspoon fennel seeds', '1/4 teaspoon hot red pepper flakes', '1 cup dry white wine', '2 pounds cultivated mussels, scrubbed', '1 pound thin linguine', '1/2 cup grated Parmigiano-Reggiano', '1 1/2 cups chopped herbs such as basil', 'dill', 'flat-leaf parsley', 'and oregano']
Heat oil and butter in a 5-to 6-quart heavy pot over medium heat until foam subsides. Cook garlic, fennel seeds, and red pepper flakes with 1/4 teaspoon each of salt and pepper, stirring, until garlic is softened, 3 to 4 minutes. Add wine and boil until reduced by half, 4 to 5 minutes. Add mussels and cook, covered, shaking pot occasionally, just until mussels open wide, 5 to 8 minutes. (Discard any that remain unopened after 8 minutes.) Remove from heat and keep warm.
Meanwhile, cook linguine in a pasta pot of well-salted boiling water until al dente. Reserve 1/2 cup cooking water, then drain linguine.
Toss linguine with mussels and any liquid from pot, cheese, and herbs. Thin with reserved cooking water if desired.
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