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Linguine with Mussels


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Rate this recipe 4.4/5 (5 Votes)


  • 2 (16-ounce) packages linguine
  • 2 cups olive oil, divided
  • 4 cloves garlic, minced
  • 12 ounces large green olives, pitted
  • 3 (28-ounce) cans crushed San Marzano tomatoes
  • 4 teaspoons sugar
  • Salt and pepper to taste
  • 2 pounds mussels, cleaned and bearded
  • Fresh basil for garnish


Adapted from


Step 1

In a large stockpot, cook linguine per package directions. Drain and set aside.

In the same stockpot, heat one tablespoon olive oil over medium heat. Add garlic and cook 1 minute. Stir in olives, tomatoes, sugar and remaining olive oil. Reduce heat and simmer 20 minutes, stirring frequently. Season to taste with salt and pepper.

Add mussels. Cook 5 minutes or until the mussels open. Stir in linguine and toss to coat. Garnish servings with torn basil.


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