Ingredients

  • 1 pound linguine
  • ¼ cup plus 2 teaspoons olive oil
  • 3 cloves garlic, peeled and minced
  • 8 plum tomatoes, cut into 1/2-inch dice
  • 2-3 2/3-ounce cans smoked mussels, drained
  • 5 tablespoons chopped Italian parsley
  • ½ cup fresh basil leaves, cut across into thin strips
  • 3 teaspoons salt
  • Freshly ground pepper to taste
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      606 calories; 18 grams fat; 2 grams saturated fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 91 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 18 grams protein; 5 milligrams cholesterol; 1541 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Four servings

Preparation

  1. Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, about 10 minutes. Drain.
  2. Meanwhile, heat 1/4 cup of olive oil in a medium skillet over medium heat. Add the garlic and saute for 2 minutes; do not let it brown. Add the tomatoes and cook just until heated through, about 4 minutes. Remove from heat and stir in the mussels, parsley, basil, salt and pepper.
  3. Place the linguine in a large bowl and toss with the mussel mixture and the remaining 2 teaspoons of olive oil. Divide among 4 plates and serve immediately.

20 minutes

Dining and Cooking