Mussels Marinara with Linguine
Our Mussels Marinara with Linguine recipe will ensure that you enjoy a fine-dining meal in the comfort of your own home. Made with crushed red pepper, dry red w
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bertolli.com.
Cooking tools:
- Saucepan
- Cutting board
- Chef's knife
- Measuring spoon
- Measuring cup
- Wooden spoon
- Colander
- Stove
- Kitchen timer
- Mixing bowl
- Vegetable brush
- Pot
- Serving bowl
- Tongs
- Ladle
- Plate
Ingredients
- 1 tablespoon Bertolli® Olive Oil Light Taste
- 1 large onion, (finely chopped)
- 2 cloves garlic, chopped
- 1/4 teaspoon crushed red pepper
- 1/4 cup dry red wine [or clam juice]
- 1 jar (24 ounces) Bertolli® Tomato & Basil Sauce
- 1 pound mussels, (well scrubbed)
- 8 ounces linguine, (cooked and drained)
- 2 tablespoons fresh parsley leaves (optional)
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