Linguine Marinara with Mussels
“Linguine Marinara con Cozze”
The name marinara means "in sailor style" and this tomato sauce is a terrific accompaniment to tender mussels in the shell. An impressive yet easy dish to prepare, serve with a simple, mixed green salad for an elegant entertaining entrée.
Preparation Time:
15
min
Cooking Time:
15
min
Servings:
4
Ingredients
2 tbsp (30 mL)
olive oil
1
onion, finely chopped
2
cloves garlic, minced
3/4 tsp (4 mL)
crushed hot pepper flakes
1/2 tsp (2 mL)
each salt and freshly ground pepper
1 can (796 mL)
good quality whole tomatoes, such as San Marzano, chopped
1/2 cup (125 mL)
dry white wine or bottled clam juice
2 tsp (10 mL)
balsamic vinegar
1/2 cup (125 mL)
finely chopped fresh basil leaves, divided
2 lb (1 kg)
mussels, de-bearded, scrubbed and rinsed
1 pkg (454 g)
Giovanni Panzani Linguine #10
Freshly grated Grana Padano cheese (optional)
Method
  1. Prepare the linguine according to package directions. Meanwhile, heat the oil in a Dutch oven set over medium-high heat. Add the onion, garlic, hot pepper flakes, salt and pepper. Cook, stirring often, for 2 to 3 minutes or until tender and fragrant.
  2. Add the tomatoes, white wine, vinegar and half the basil; bring to a boil. Add the mussels; cover and cook for 5 to 7 minutes or until shells open. Remove from heat; discard any mussels that remained closed during cooking.
  3. Gently toss the hot, drained linguine with the sauce. Garnish with remaining basil and serve with cheese (if using).
Tips
For a spicier sauce, adjust the hot pepper flakes to taste. Use a clean pair of kitchen shears to chop the tomatoes right in the can without mess.
Ingredient Notes
Mussels: Look for fresh (live) mussels that have unbroken shells that close tightly when tapped (discard any that don't). Before cooking, clean the shells and remove the "beard" or "byssus" which is a small fibrous web that mussels use to cling to rocks. The inedible beard can be removed easily by gripping the web and tugging it up toward the hinge edge of the shell. Discard any mussels that do not open once cooked.
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Linguine Marinara with Mussels

“Linguine Marinara con Cozze”



Preparation time: 15
Cooking time: 15
Servings: 4


Ingredients

2 tbsp (30 mL)
olive oil
1
onion, finely chopped
2
cloves garlic, minced
3/4 tsp (4 mL)
crushed hot pepper flakes
1/2 tsp (2 mL)
each salt and freshly ground pepper
1 can (796 mL)
good quality whole tomatoes, such as San Marzano, chopped
1/2 cup (125 mL)
dry white wine or bottled clam juice
2 tsp (10 mL)
balsamic vinegar
1/2 cup (125 mL)
finely chopped fresh basil leaves, divided
2 lb (1 kg)
mussels, de-bearded, scrubbed and rinsed
1 pkg (454 g)
Giovanni Panzani Linguine #10
Freshly grated Grana Padano cheese (optional)



Method

  1. Prepare the linguine according to package directions. Meanwhile, heat the oil in a Dutch oven set over medium-high heat. Add the onion, garlic, hot pepper flakes, salt and pepper. Cook, stirring often, for 2 to 3 minutes or until tender and fragrant.
  2. Add the tomatoes, white wine, vinegar and half the basil; bring to a boil. Add the mussels; cover and cook for 5 to 7 minutes or until shells open. Remove from heat; discard any mussels that remained closed during cooking.
  3. Gently toss the hot, drained linguine with the sauce. Garnish with remaining basil and serve with cheese (if using).

Tips

For a spicier sauce, adjust the hot pepper flakes to taste. Use a clean pair of kitchen shears to chop the tomatoes right in the can without mess.

Ingredient Notes:

Mussels: Look for fresh (live) mussels that have unbroken shells that close tightly when tapped (discard any that don't). Before cooking, clean the shells and remove the "beard" or "byssus" which is a small fibrous web that mussels use to cling to rocks. The inedible beard can be removed easily by gripping the web and tugging it up toward the hinge edge of the shell. Discard any mussels that do not open once cooked.