Marinara Sauce with Mussels and Parsley |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 tablespoon olive oil |
4 cloves garlic, thinly sliced |
1 28-ounce can whole or diced tomatoes, undrained |
1/4 teaspoon red pepper flakes |
1 1/2 teaspoons dried oregano |
1 teaspoon kosher salt |
1 teaspoon sugar |
16 ounces linguine |
1 pound cleaned mussels |
1/2 cup fresh flat-leaf parsley, chopped |
Directions:
1. Heat the oil in a large pot over medium heat. Add the garlic and cook until golden but not browned, about 1 minute. Add the tomatoes and their juices, red pepper, oregano, salt, and sugar. Bring to a boil. Reduce heat to medium-low and simmer (crushing the tomatoes with the back of a wooden spoon if using whole tomatoes) until the sauce thickens slightly, about 20 minutes. Add the mussels. Cover and cook until the mussels open, 4 to 6 minutes. Remove and discard any that don't open. Meanwhile, cook the linguine according to the package directions. Add the linguine and the parsley to the sauce and toss.
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