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  • Serves 4
  • |
  • prep time: 20 minute(s)
  • |
  • cook time: 15 minute(s)
1 Tbsp. Bertolli® Classico™ Olive Oil
1 large onion, finely chopped
2 cloves garlic, finely chopped
1/4 tsp. crushed red pepper flakes
1/4 cup dry red wine or clam juice
1 jar Bertolli® Tomato & Basil Sauce
1 lb. mussels, well scrubbed
8 ounces linguine pasta, cooked and drained
2 Tbsp. finely chopped fresh parsley (optional)

  • Heat Olive Oil in 3-quart saucepan over medium-high heat and cook onion, garlic and red pepper flakes, stirring occasionally, 4 minutes or until onion is tender. Stir in wine and cook 1 minute. Stir in Sauce. Bring to a boil over high heat. Add mussels. Reduce heat to low and simmer covered, stirring once, 4 minutes or until shells open. Discard any unopened shells. Serve over hot linguine and sprinkle with parsley.