Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 1

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.

David Bonom
Recipe by Cooking Light June 2013

Gallery

Johnny Autry; Styling: Cindy Barr

Recipe Summary

hands-on:
20 mins
total:
20 mins
Yield:
Serves 4
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

Nutrition Facts

423 calories; fat 8.5g; saturated fat 1.4g; mono fat 3.3g; poly fat 1.4g; protein 28.4g; carbohydrates 58.2g; fiber 4.2g; cholesterol 45mg; iron 9.5mg; sodium 654mg; calcium 99mg.
Advertisement
Advertisement