Mussels Fra Diavolo with Linguine

Name: Mussels Fra Diavolo with Linguine
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons crushed red pepper; 237 milliliters chopped fennel bulb; 59 milliliters coarsely chopped fresh flat-leaf parsley; 2 Tbsps minced garlic; 0 teaspoons kosher salt; 227 grams uncooked linguine; 237 milliliters lower-sodium marinara sauce; 680 grams mussels, scrubbed and debearded (about 40); 1 Tbsp olive oil; 118 milliliters chopped onion

Mussels Fra Diavolo with Linguine might be just the hor d'oeuvre you are searching for. This recipe covers 29% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 373 calories, 22g of protein, and 7g of fat each. Head to the store and pick up pepper, garlic, flat-leaf parsley, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 20 minutes.

Instructions

Cook pasta according to package directions, omitting salt and fat.

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Pasta

Salt

Drain pasta in a colander over a bowl, reserving 3/4 cup pasta water.

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Water

Pasta

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Colander

Bowl

Heat a large nonstick skillet over medium-high heat.

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Frying Pan

Add oil to pan; swirl to coat.

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Cooking Oil

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Frying Pan

Add fennel and onion to pan; saut 3 minutes.

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Fennel

Onion

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Frying Pan

Add garlic, pepper, and salt; saut 2 minutes, stirring constantly.

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Garlic

Pepper

Salt

Add reserved pasta water and marinara to pan; cook 1 minute.

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Water

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Frying Pan

Add mussels; cover and cook 3 minutes or until shells open. Discard any unopened shells.

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Mussels

Pasta Shells

Place 1 cup pasta in each of 4 shallow bowls. Top each serving with about 1 1/2 cups mussels mixture.

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Mussels

Pasta

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Bowl

Sprinkle evenly with parsley.

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Parsley

Equipment

Colander

Bowl

Frying Pan

Ingredients

Servings:

1teaspoons

crushed red pepper 237milliliters

chopped fennel bulb 59milliliters

coarsely chopped fresh flat-leaf parsley 2Tbsps

minced garlic 0teaspoons

kosher salt 227grams

uncooked linguine 237milliliters

lower-sodium marinara sauce 680grams

mussels, scrubbed and debearded (about 40)1Tbsp

olive oil 118milliliters

chopped onion

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish can be paired with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Hanna Chardonnay. It has 4.4 out of 5 stars and a bottle costs about 16 dollars.