MUSSELS IN SPICY TOMATO SAUCE WITH FRESH LINGUINE! Another simple recipe, yet impressive!!

Mussels In Spicy Tomato Sauce with Fresh Linguine

Hands-on prep 5 minutes
cook 15 minutes
Yield: 4 servings
NI: per 2c mussels in shells and 3/4c pasta with sauce)391 calories, 6g fat and 6g fiber

1 tbsp extra virgin olive oil
1 onion, chopped
5 cloves garlic, minced
1 (14 1/2 oz) can diced tomatoes
1/2c dry white wine
/4 tsp crushed red pepper
2 pounds mussels, scrubbed and debearded (usually already depearded)
1/4c chopped fresh basil
1/4c chopped flat leaf parsley
1 (9 oz) package fresh linguine

1. fill a large saucepan with 2 quarts water and bring it to a boil over high heat.

2. Meanwhile, heat the oil in a nonstick dutch oven over medium-high heat. Add the onion and garlic; cook, stirring occasionally, until golden, about 7 minutes. Add the tomatoes, wine, and crushed red pepper; bring to a boil. Reduce the heat and simmer about 2 minutes.

3. Ad the mussels, spooning the sauce over them. Cover the Dutch oven and simmer until the mussels open, about 5 minutes. Discard any mussels that do ot open. Stir in the basil and parsley.

4. When the water boils, add the linquine and cook until just al dente, according to package directions. Drain and toss immediately with about 1/2c of the sauce from the Dutch Oven, then turn onto a heated platter. Top with the remaining sauce and mussels and serve at once.

* David and I thoroughly enjoyed it! NOW don't go blahhhh until you have really tried a mussel!!! looks can be deceiving!!