Linguine With Mussels And Red Sauce
Linguine with mussels and a spicy red sauce offers a delightful blend of briny seafood and robust tomato flavors, perfect for a sophisticated yet comforting meal.
Ingredients
- 1 1/2 lb. fresh mussels, scrubbed and debearded ⓘ
- 2 Tbsp. cornmeal ⓘ
- 1 Tbsp. olive oil ⓘ
- 1/2 c. finely chopped onion ⓘ
- 1 clove garlic, minced
- 1 c. Chablis or other dry white wine ⓘ
- 1/4 c. fresh parsley ⓘ
- 1 Tbsp. dried basil
- 1/2 tsp. crushed red pepper ⓘ
- 2 (16 oz.) cans plum tomatoes with basil, chopped
- 9 c. hot cooked linguine ⓘ
Instructions
- Discard any open mussels and place the remaining mussels in a large bowl.
- Cover the mussels with cold water and sprinkle with cornmeal; let stand for 30 minutes.
- Drain and rinse the mussels, then set aside and discard the cornmeal.
- In a large skillet, heat olive oil over medium heat.
- Add the chopped onion and minced garlic; sauté until translucent.
- Pour in the white wine and bring to a simmer.
- Add the chopped plum tomatoes with basil, dried basil, and crushed red pepper; cook the sauce until slightly thickened.
- Add the cleaned mussels to the sauce, cover, and cook until mussels open, about 5-7 minutes.
- Meanwhile, cook linguine in boiling water until al dente.
- Drain the linguine and toss with the sauce and mussels.
- Garnish with chopped fresh parsley before serving.
Tips & Substitutions
To enhance the flavor, consider adding a splash of lemon juice before serving. If fresh mussels are unavailable, canned or frozen mussels can be used, but adjust cooking times. For a twist, substitute the linguine with spaghetti or fettuccine. Ensure the mussels are fresh and discard any that remain closed after cooking. This dish pairs beautifully with Italian recipes like Linguine A La Margarita D.
Serving Suggestions
Serve this linguine dish with a simple green salad and crusty garlic bread for a complete meal. A glass of chilled white wine, like the Chablis used in the recipe, complements the flavors well. For a heartier option, consider pairing it with Seafood And Vegetables With Angel Hair Pasta as a side dish for a delightful seafood feast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to two days. Reheat gently on the stove over low heat, adding a splash of water or wine to loosen the sauce. Avoid microwaving, as it can overcook the mussels and change the texture of the pasta.
Nutrition & Diet Analysis (per serving)
Each serving of Linguine With Mussels And Red Sauce contains roughly 4602 calories, with 7g protein, 29g carbohydrates, and 505g fat. It is an excellent source of vitamin C (86% of the Daily Value), iron (43% of the Daily Value), and vitamin A (34% of the Daily Value), and a good source of dietary fiber and calcium. It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of pasta?
Yes, while linguine is traditional, you can use spaghetti or fettuccine if preferred. Just adjust the cooking times as needed to ensure the pasta is al dente. Each type of pasta will create a slightly different texture but will still pair nicely with the mussels and sauce.
How do I know if the mussels are fresh?
Fresh mussels should be closed or close when tapped. Discard any that remain open, as they may be dead. Additionally, they should smell like the ocean and not have a strong fishy odor. Proper storage and handling are key to ensuring their freshness.
Can I prepare this dish in advance?
While it's best served fresh, you can prepare the sauce ahead of time and store it separately. Cook the mussels and pasta just before serving to maintain the best texture and flavor. This way, you can enjoy a quick and delicious meal without compromising quality.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).