Mussels Marinara di Amore
Ingredients
- 8 ounces linguine pasta
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 (14.5 ounce) can crushed tomatoes
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 1 pinch crushed red pepper flakes
- 1 pound mussels, cleaned and debearded
- ¼ cup white wine
- 1 medium lemon, cut into wedges
- 1 tablespoon chopped fresh flat-leaf parsley, or to taste
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Instructions
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, 8 to 10 minutes.
- While the pasta is cooking, heat oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add tomatoes, oregano, basil, and red pepper flakes; reduce the heat to low and simmer for 5 minutes. Add mussels and wine; cover, increase the heat to high, and cook until mussel shells open, 3 to 5 minutes.
- Drain pasta and return to the pot. Pour mussels and tomato sauce over pasta. Squeeze lemon wedges over top and garnish with parsley.
Source
Original recipe: View Original
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