Ingredients
4
4 servings
- •8 ounces linguine pasta
- •1 tablespoon olive oil
- •1 clove garlic, minced
- •1 (14.5 ounce) can crushed tomatoes
- •0.5 teaspoon dried oregano
- •0.5 teaspoon dried basil
- •1 pinch crushed red pepper flakes
- •1 pound mussels, cleaned and debearded
- •0.25 cup white wine
- •1 medium lemon, cut into wedges
- •1 tablespoon chopped fresh flat-leaf parsley, or to taste
Instructions
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, 8 to 10 minutes.
- While the pasta is cooking, heat oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add tomatoes, oregano, basil, and red pepper flakes; reduce the heat to low and simmer for 5 minutes. Add mussels and wine; cover, increase the heat to high, and cook until mussel shells open, 3 to 5 minutes.
- Drain pasta and return to the pot. Pour mussels and tomato sauce over pasta. Squeeze lemon wedges over top and garnish with parsley.
Nutritional Facts
Per 4 servings
- Calories: 304
- Carbohydrate: 53g
- Fat: 5g
- Fiber: 5g
- Protein: 13g
- Sugar: 2g
Related Recipes
Mussels Mariniere
Mussels and Pasta with Creamy Wine Sauce
Mussels Provencal
Seafood Marinara Pasta
Amazing Mussels
Drunken Mussels
Steamed Mussels with Fennel, Tomatoes, Ouzo, and Cream
Appetizer Mussels
Patti's Mussels a la Mariniere
Steamed Mussels II
Mussels Pomodoro
