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
- Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, about 10 minutes. Drain.
- 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.
- 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