
Prep Time | 20 Minutes |
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Cook Time | 15 Minutes |
Mussels Marinara With Linguine
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Ingredients
- 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)
Directions
- 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.