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Linguine with Mussels

Yield 4 servings.

Ingredients

  • 2 pounds fresh mussels
  • 12 ounces linguine, uncooked
  • Vegetable cooking spray
  • 1 teaspoon olive oil
  • 1 1/2 cups chopped sweet red pepper
  • 1/4 cup chopped fresh basil, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried crushed red pepper
  • 4 large cloves garlic, minced
  • 3/4 cup dry white wine

Nutrition Information

  • calories 434
  • caloriesfromfat 11 %
  • fat 5.2 g
  • satfat 0.8 g
  • monofat 1.5 g
  • polyfat 1.4 g
  • protein 23.9 g
  • carbohydrate 71.3 g
  • fiber 0.0 g
  • cholesterol 29 mg
  • iron 0.0 mg
  • sodium 496 mg
  • calcium 0.0 mg

How to Make It

  1. Remove beards on mussels, and scrub shells with a brush. Discard opened, cracked, or heavy mussels (they're filled with sand). Set aside.

  2. Cook pasta according to package directions, omitting salt and fat; drain well. Place in a serving bowl; keep warm.

  3. Coat a nonstick skillet with cooking spray. Add olive oil; place over medium-high heat until hot. Add sweet red pepper, 2 tablespoons basil, salt, crushed red pepper, and garlic; cook, stirring constantly, 2 minutes.

  4. Add mussels and wine. Cover and cook 5 minutes or until mussels open. (Discard any mussels that do not open.) Spoon mussels and wine mixture over pasta; sprinkle with remaining 2 tablespoons chopped basil.

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