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