Mussels in spicy tomato sauce with fresh linguine
1 medium, chopped
5 medium clove(s), minced
canned diced tomatoes
crushed red pepper flakes
uncooked shelled mussels
2 pound(s), scrubbed and debearded
¼ cup(s), fresh, chopped
¼ cup(s), falt-leaf variety, fresh, chooped
9 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.