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Marinara Sauce with Mussels and Parsley

Yield Makes 4 servings

Ingredients

  • 1 tablespoon olive oil
  • 4 cloves garlic, thinly sliced
  • 1 28-ounce can whole or diced tomatoes, undrained
  • 1/4 teaspoon red pepper flakes
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • 16 ounces linguine
  • 1 pound cleaned mussels
  • 1/2 cup fresh flat-leaf parsley, chopped

Nutrition Information

  • calories 606
  • caloriesfromfat 12 %
  • fat 8 g
  • satfat 0 g
  • cholesterol 43 mg
  • sodium 1,222 mg
  • carbohydrate 106 g
  • fiber 6 g
  • sugars 12 g
  • protein 29 g

How to Make It

  1. Heat the oil in a large pot over medium heat. Add the garlic and cook until golden but not browned, about 1 minute. Add the tomatoes and their juices, red pepper, oregano, salt, and sugar. Bring to a boil. Reduce heat to medium-low and simmer (crushing the tomatoes with the back of a wooden spoon if using whole tomatoes) until the sauce thickens slightly, about 20 minutes. Add the mussels. Cover and cook until the mussels open, 4 to 6 minutes. Remove and discard any that don't open.

    Meanwhile, cook the linguine according to the package directions. Add the linguine and the parsley to the sauce and toss.