Linguine With Marinara and Mussels

Photo by  Anna Williams
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 606 calories
    • Calories 12 calories from fat
    • Fat 8 g
    • Sat Fat 0 g
    • Cholesterol 43 mg
    • Sodium 1,222 mg
    • Protein 29 g
    • Carbohydrate 106 g
    • Sugar 12 g
    • Fiber 6 g


  1. Check 2tablespoons olive oil
  2. Check 4 cloves garlic, thinly sliced
  3. Check 128-ounce can whole or diced tomatoes, undrained
  4. Check 1/4teaspoon crushed red pepper
  5. Check 1 1/2teaspoons dried oregano
  6. Check kosher salt
  7. Check 1teaspoon sugar
  8. Check 1pound cleaned mussels
  9. Check 16ounces linguine
  10. Check 1/2cup chopped fresh flat-leaf parsley


  1. Heat the oil in a large pot over medium heat. Add the garlic and cook until golden but not browned, about 1 minute.
  2. Add the tomatoes and their juices, red pepper, oregano, 1 teaspoon salt, and sugar. Bring to a boil.
  3. Reduce heat to medium-low and simmer (crushing the whole tomatoes with the back of a wooden spoon) until the sauce thickens slightly, about 20 minutes.
  4. Add the mussels, cover, and cook until they open, 4 to 6 minutes. Remove and discard any that don’t open.
  5. Meanwhile, cook the linguine according to the package directions. Add the linguine and parsley to the sauce and toss.