Anna Williams
Hands-On Time
10 Mins
Total Time
30 Mins
Serves 4

How to Make It

Step 1

Heat the oil in a large pot over medium heat. Add the garlic and cook until golden but not browned, about 1 minute.

Step 2

Add the tomatoes and their juices, red pepper, oregano, 1 teaspoon salt, and sugar. Bring to a boil.

Step 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.

Step 4

Add the mussels, cover, and cook until they open, 4 to 6 minutes. Remove and discard any that don’t open.

Step 5

Meanwhile, cook the linguine according to the package directions. Add the linguine and parsley to the sauce and toss.

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