Linguine And Mussels Marinara Recipe
Ingredients
| Linguine | 8 Ounce, uncooked | |
| Olive oil | 2 Teaspoon | |
| Shallots | 1/3 Cup (16 tbs), chopped | |
| Garlic | 2 Clove (5gm), minced | |
| 1 (26-ounce) jar tomato-basil pasta sauce | ||
| Red pepper | 1/2 Teaspoon, crushed | |
| Mussels | 1 1/2 Pound, scrubbed | |
| Basil | 1/4 Cup (16 tbs), chopped | |
Directions
1. Cook linguine according to package directions, omitting salt and fat.
2. Heat oil in a Dutch oven over medium heat. Add shallots and garlic; cook 5 minutes, stirring occasionally.
3. Add pasta sauce and red pepper. Reduce heat; simmer, uncovered, 5 minutes. Stir in mussels; cover and simmer 6 to 8 minutes or until shells open. Remove mussels from heat; discard any unopened shells.
4. Divide linguine evenly among 4 bowls. Place mussels over linguine, and ladle marinara sauce over mussels. Sprinkle with basil.
2. Heat oil in a Dutch oven over medium heat. Add shallots and garlic; cook 5 minutes, stirring occasionally.
3. Add pasta sauce and red pepper. Reduce heat; simmer, uncovered, 5 minutes. Stir in mussels; cover and simmer 6 to 8 minutes or until shells open. Remove mussels from heat; discard any unopened shells.
4. Divide linguine evenly among 4 bowls. Place mussels over linguine, and ladle marinara sauce over mussels. Sprinkle with basil.
Chef
