Mussels Fra Diavolo with Linguine
Author: 
Recipe type: Cooking for One or Two, Worknight Dinners
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 4 ounces uncooked linguine
  • ½ tablespoon olive oil
  • ½ cup chopped fennel bulb
  • ¼ cup chopped onion
  • 1 tablespoon minced garlic
  • ¼ - ½ teaspoon crushed red pepper
  • ⅛ teaspoon kosher salt
  • ½ cup lower-sodium marinara sauce
  • 1 pound mussels, scrubbed and debearded (about 40)
  • 2 tablespoons coarsely chopped fresh flat-leaf parsley
Instructions
  1. Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving ¾ cup pasta water.
  2. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add fennel and onion to pan; sauté 3 minutes. Add garlic, pepper, and salt; sauté 2 minutes, stirring constantly. Add reserved pasta water and marinara to pan; cook 1 minute.
  3. Add mussels; cover and cook 3 minutes or until shells open. Discard any unopened shells.
  4. Place 1 cup pasta in each of 4 shallow bowls. Top each serving with about 1½ cups mussels mixture. Sprinkle evenly with parsley.
Recipe by In Good Taste at https://ingoodtaste.kitchen/mussels-fra-diavolo-linguine/