Mussels and linguine in a spicy tomato broth are very flavorful. To provide the correct ambiance, serve by candlelight with a crusty French bread and a bottle of wine.
Original recipe makes 4 servings
Ingredients
1 tablespoon olive oil
1 clove garlic, minced
1 (14.5 ounce) can crushed tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 pinch crushed red pepper flakes
1/4 cup white wine
1 pound mussels, cleaned and debearded
8 ounces linguini pasta
1 lemon – cut into wedges, for garnish
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PREP
5 mins
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COOK
15 mins
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READY IN
20 mins
Directions
- In a large skillet over medium heat, warm oil and saute garlic until transparent.
- Add tomatoes, oregano, basil and red pepper flakes to skillet; reduce heat to low to simmer for 5 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
- Add wine and mussels to skillet; cover and increase heat to high for 3 to 5 minutes or until mussel shells are open.
- Pour over hot pasta, sprinkle with parsley and squeeze lemon wedge over all. Garnish with remaining lemon and serve.
Nutrition
Calories: 304 kcal
Carbohydrates: 52.8 g
Cholesterol: 9 mg
Fat: 5.4 g
Fiber: 5.3 g
Protein: 13 g
Sodium: 188 mg
