Mussels Marinara di Amore

    (75)
    30 mins

    Mussels and linguine in a spicy tomato broth are very flavourful. To provide the correct ambiance, serve by candlelight with a crusty French bread and a bottle of wine.


    70 people made this

    Ingredients
    Serves: 4 

    • 1 tablespoon olive oil
    • 1 clove garlic, minced
    • 1 (400g) can crushed tomatoes
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon dried Italian basil
    • 1 pinch crushed red pepper flakes
    • 1/4 cup (60ml) white wine
    • 450g mussels, cleaned and debearded
    • 230g linguini pasta
    • 1 lemon - cut into wedges, for garnish

    Directions
    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a large skillet over medium heat, warm oil and saute garlic until transparent.
    2. Add tomatoes, oregano, basil and red pepper flakes to skillet; reduce heat to low to simmer for 5 minutes.
    3. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
    4. Add wine and mussels to skillet; cover and increase heat to high for 3 to 5 minutes or until mussel shells are open.
    5. Pour over hot pasta, sprinkle with parsley and squeeze lemon wedge over all. Garnish with remaining lemon and serve.
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    Reviews and ratings
    Global ratings:
    (75)

    Reviews in English (56)

    by
    45

    This dish was absolutely fabulous! I did alter the recipe somewhat to include scallops and shrimp as well, and added one minced shallot to the garlic and olive oil. I will definitely make this one again!  -  04 Aug 2004  (Review from Allrecipes US | Canada)

    by
    17

    Good stuff. I make it a little hotter by adding hot sauce and crushed red pepper. When the store is out of mussels, I have substituted little neck clams.  -  09 Jul 2002  (Review from Allrecipes US | Canada)

    by
    16

    Very good and flavourful I added about 4 crushed cloves of garlic as I like it garlicky. Otherwise I followed recipe exactly. thanks  -  04 Jun 2004  (Review from Allrecipes US | Canada)

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