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.
Calories 431 Calories from Fat 72
% Daily Value*
Total Fat 9 g13.1%
Saturated Fat 1.3 g6.4%
Trans Fat 0 g
Cholesterol 64.3 mg21.4%
Sodium 1056.7 mg44%
Total Carbohydrates 58 g19.5%
Dietary Fiber 4.5 g17.9%
Sugars 6.8 g
Protein 30 g60.8%
Vitamin A 32.3% Vitamin C 41%
Calcium 9.9% Iron 53.7%
*Based on a 2000 Calorie diet