Linguine With Marinara and Mussels

Marinara Sauce With Mussels and Parsley
 Anna Williams
Serves 4
preparation
10
minutes
cooking
30
minutes

Ingredients

2
tablespoons
olive oil
4
cloves garlic, thinly sliced
1
28-ounce can
whole or diced tomatoes, undrained
1/4
teaspoon
crushed red pepper
1 1/2
teaspoons
dried oregano
kosher salt
1
teaspoon
sugar
1
pound
cleaned mussels
16
ounces
linguine
1/2
cup
chopped fresh flat-leaf parsley

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.
  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.
Sara Quessenberry
August 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 12 %
  • Fat 8 g
  • Sat Fat 0 g
  • Cholesterol 43 mg
  • Sodium 1,222 mg
  • Carbohydrate 106 g
  • Fiber 6 g
  • Sugar 12 g
  • Protein 29 g
What does this mean? See Nutrition 101.