Ingredients and Weight:
- One pound linguine
- Two pounds fresh mussels, cleaned and debearded
- Three tablespoons olive oil
- Four to six cloves garlic, minced
- Three tablespoons tomato paste
- One (28 ounce) can whole peeled tomatoes, crushed by hand
- One half teaspoon dried oregano
- One quarter teaspoon red pepper flakes (adjust up if you want more heat)
- One cup dry white wine
- One half cup heavy cream
- One quarter cup chopped fresh parsley
Preparation Time:
15 minutes
Cooking Time:
35-45 minutes
Difficulty Level:
3
Preparation Method Steps:
- Cook linguine according to package directions.
- Heat olive oil in a large saucepan over medium heat. Add garlic and cook until fragrant, about 30 seconds.
- Stir in tomato paste and cook for 1 minute.
- Add crushed tomatoes, oregano, and red pepper flakes. Bring to a simmer and cook for 15 minutes, stirring occasionally.
- Pour in white wine and let simmer for 5 minutes, until reduced by half.
- Add mussels to the sauce and cover. Cook until mussels open, about 5-7 minutes. Discard any mussels that do not open.
- Stir in heavy cream and parsley.
- Drain linguine and add to the sauce. Toss to coat.
Nutritional Information:
Serving size: 8
Calories: 500
Fat: 20g
Carbohydrates: 70g
Protein: 30g
Dish Characteristics:
- Savory and spicy
- Rich and flavorful
- Easy to make
- Perfect for a special occasion
User Comments:
- "This dish is absolutely delicious! The flavors are incredible and the mussels are cooked perfectly."
- "I love the combination of the linguine and the mussels. It's a great way to enjoy both of these seafood favorites."
- "This recipe is a keeper! I will definitely be making it again and again."
Special Precautions and Tips:
- Be sure to clean and debeard the mussels thoroughly before cooking.
- If you don't have white wine, you can substitute chicken broth or vegetable broth.
- Serve with crusty bread to soak up the delicious sauce.
