Linguine and Mussels Marinara |
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Prep Time: 12 Minutes Cook Time: 23 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Enjoy these sweet, succulent mussels over a warm bed of linguine with tomato and basil sauce. Ingredients:
8 ounces uncooked linguine |
2 teaspoons olive oil |
1/3 cup chopped shallots (about |
2 large) |
2 garlic cloves, minced |
1 (26-ounce) jar tomato-basil pasta sauce |
1/2 teaspoon crushed red pepper |
1 1/2 pounds mussels, scrubbed and debearded (about 24 mussels) |
1/4 cup chopped fresh basil |
Directions:
1. Cook linguine according to package directions, omitting salt and fat. 2. Heat oil in a Dutch oven over medium heat. Add shallots and garlic; cook 5 minutes, stirring occasionally.
2. Add pasta sauce and red pepper. Reduce heat; simmer, uncovered, 5 minutes. Stir in mussels; cover and simmer 6 to 8 minutes or until shells open. Remove mussels from heat; discard any unopened shells.
3. Divide linguine evenly among 4 bowls. Place mussels over linguine, and ladle marinara sauce over mussels. Sprinkle with basil.
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