Mussels Fra Diavolo with Linguine

Photo: Johnny Autry; Styling: Cindy Barr

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.

Yield: Serves 4
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 20 Minutes
Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 423
  • Fat: 8.5g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 1.4g
  • Protein: 28.4g
  • Carbohydrate: 58.2g
  • Fiber: 4.2g
  • Cholesterol: 45mg
  • Iron: 9.5mg
  • Sodium: 654mg
  • Calcium: 99mg

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

Preparation

  1. 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. 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.
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