Linguine with Mussels

Photo by Bennie S.
Adapted from lecreuset.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from lecreuset.com

Ingredients

  • 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

Directions

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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