Linguine And Mussels Marinara
|Uncooked linguine||8 Ounce|
|Olive oil||2 Teaspoon|
|Chopped shallots||1⁄3 Cup (5.33 tbs) (About 2 Large)|
|Garlic||2 Clove (10 gm), minced|
|Tomato basil pasta sauce||26 Ounce (1 Jar Of 26 Ounce)|
|Crushed red pepper||1⁄2 Teaspoon|
|Mussels||1 1⁄2 Pound, scrubbed and debearded (About 24 Mussels)|
|Chopped fresh basil||1⁄4 Cup (4 tbs)|
1. Cook linguine according to package directions, omitting salt and fat.
2. Heat oil in a Dutch oven over medium heat. Add shallots and garlic; cook 5 minutes, stirring occasionally.
3. Add pasta sauce and red pepper. Reduce heat; simmer, uncovered, 5 minutes. Stir in mussels; cover and simmer 6 to 8 minutes or until shells open. Remove mussels from heat; discard any unopened shells.
4. Divide linguine evenly among 4 bowls. Place mussels over linguine, and ladle marinara sauce over mussels. Sprinkle with basil.