Mussels Marinara with Linguine

I had mussels in the freezer and I was craving pasta. The family agreed on trying this recipe from Bertolli Pasta. By the time the pasta water came to a boil, the sauce was ready for the mussels to be added.  When the pasta was cooked, the mussels were as well!

2 T. olive oil

1 large onion, finely chopped

2 cloves garlic, chopped

1/4 t. crushed red pepper

1/4 cup dry red wine (or clam juice)

1 jar (24 oz.) Bertolli Tomato and Basil Sauce

1 lb. mussels, well-scrubbed

8 oz. linguine, cooked and drained

2 T. fresh parsley leaves (for garnishing)

Heat oil in a 3-quart saucepan on medium-high heat.  Add onions, garlic, and red pepper; cook 4 minutes or until onions are tender.  Stir in wine; cook 1 minute.

Stir in sauce.  Bring to boil on high heat.  Add mussels; cover.  Simmer on low 4 minutes or until shells open.  Discard any unopened mussels.  

Serve over hot pasta. Sprinkle with parsley if desired.

If your family enjoys pasta or mussels, you'll enjoy this recipe. The combination of the marinara and mussels are a match made in food heaven!