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Mussels Fra Diavolo with Linguine

Photo: Johnny Autry; Styling: Cindy Barr
Hands-on time 20 mins
Total time 20 mins
Yield Serves 4
Fra diavolo means "brother devil" in Italian and refers to a spicy, tomato-based sauce. Here we use store-bought marinara that's jazzed up with fresh fennel, crushed red pepper, and garlic.

Ingredients

  • 8 ounces uncooked linguine
  • 1 tablespoon olive oil
  • 1 cup chopped fennel bulb
  • 1/2 cup chopped onion
  • 2 tablespoons minced garlic
  • 3/4 teaspoon crushed red pepper
  • 1/4 teaspoon kosher salt
  • 1 cup lower-sodium marinara sauce
  • 1 1/2 pounds mussels, scrubbed and debearded (about 40)
  • 1/4 cup coarsely chopped fresh flat-leaf parsley

Nutrition Information

  • calories 423
  • fat 8.5 g
  • satfat 1.4 g
  • monofat 3.3 g
  • polyfat 1.4 g
  • protein 28.4 g
  • carbohydrate 58.2 g
  • fiber 4.2 g
  • cholesterol 45 mg
  • iron 9.5 mg
  • sodium 654 mg
  • calcium 99 mg

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 3/4 cup pasta water.

  2. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add fennel and onion to pan; sauté 3 minutes. Add garlic, pepper, and salt; sauté 2 minutes, stirring constantly. Add reserved pasta water and marinara to pan; cook 1 minute. Add mussels; cover and cook 3 minutes or until shells open. Discard any unopened shells. Place 1 cup pasta in each of 4 shallow bowls. Top each serving with about 1 1/2 cups mussels mixture. Sprinkle evenly with parsley.