Linguine & Mussels
- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Intro From alexawhatsfordinner
Linguine and mussels are an amazing combination, and I love when this classic dish has a spicy tomato sauce AKA arrabiata sauce! The flavorful tomato sauce comes together easily with Red Gold Tomato Paste and Red Gold Whole Peeled Tomatoes, plus gets a spicy kick from crushed red pepper flakes. This dish is perfect for feast of the seven fishes, or any night of the year!
- Recipe Card
Recipe Card
ingredients
- Kosher salt
- 2 tablespoons extra virgin olive oil
- 1 shallot, diced
- 4 garlic cloves, minced
- 2 tablespoons Red Gold Tomatoes® Tomato Paste
- 1 (28 ounce) can Red Gold Tomatoes® Whole Peeled Tomatoes
- Black pepper
- 1 pound fresh mussels, rinsed
- Parmesan cheese, freshly grated (optional)
- Finely chopped parsley, for garnish
Method
Step 1
Place a large pot of water over high heat, and add plenty of kosher salt. Once boiling, add in the pasta and cook for about 10 minutes, or until al dente. Strain the pasta and set aside.
Step 2
While the pasta cooks, heat olive oil in a large skillet over medium-high. Add in the shallot and cook for about 5 minutes, until soft and translucent. Add in the garlic and cook for about 1 minute. Add in the Tomato Paste and pepper flakes and cook for about 5 minutes, until the tomato paste slightly darkens in color.
Step 3
Add in the Whole Peeled Tomatoes and use a spatula/cooking utensil to break the whole tomatoes down. Allow the mixture to simmer for 10 minutes, until it’s thickened. Taste for seasoning and add kosher salt and black pepper to taste.
Step 4
Add the mussels into the sauce and allow to cook for about 10 minutes. The mussels should open up. Add the cooked pasta into the tomato and mussel sauce and stir to evenly coat the pasta.
Step 5
Plate the pasta and mussels and garnish with parmesan cheese if you’d like, and fresh parsley. Enjoy!