Mussels in Spicy Tomato Sauce with Fresh Linguine
- Total Time
After buying mussels, discard those with broken shells or shells that do not close tightly when gently tapped.
olive oil1 Tbsp
uncooked onion(s)1 medium, chopped
garlic clove(s)5 clove(s), medium, minced
canned diced tomatoes14 ½ oz
white wine½ cup(s)
crushed red pepper flakes¼ tsp
uncooked shelled mussels2 pound(s), scrubbed and debearded
basil¼ cup(s), fresh, chopped
fresh parsley¼ cup(s), falt-leaf variety, fresh, chooped
uncooked pasta9 oz, fresh linguine variety
- Fill a large saucepan with 2 quarts water and bring it to a boil over high heat.
- Meanwhile, heat the oil in a nonstick Dutch oven over medium-high heat. Add the onion and garlic; cook, stirring occasionally, until golden, about 7 minutes. Add the tomatoes, wine, and crushed red pepper; bring to a boil. Reduce the heat and simmer about 2 minutes.
- Add the mussels, spooning the sauce over them. Cover the Dutch oven and simmer until the mussels open, about 5 minutes. Discard any mussels that do not open. Stir in the basil and parsley.
- When the water boils, add the linguine and cook until just al dente, according to package directions. Drain and toss immediately with about 1⁄2 cup of the sauce from the Dutch oven, then turn onto a heated platter. Top with the remaining sauce and mussels and serve at once. Yields 2 cups mussels in shells and 3⁄4 cup pasta with sauce per serving.