Rating: 4 stars
7 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
  • 7 Ratings
Sara Quessenberry

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Credit: Anna Williams

Recipe Summary

hands-on:
10 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

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

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

  • 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.

  • Add the mussels, cover, and cook until they 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 parsley to the sauce and toss.

Nutrition Facts

606 calories; calories from fat 12%; fat 8g; cholesterol 43mg; sodium 1222mg; carbohydrates 106g; fiber 6g; sugars 12g; protein 29g.
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