Screenshot 2014 12 26 16

Linguine with Mussels Marinara

April 8, 2016

Screenshot 2014 12 26 16


16 oz can San Marzano whole peeled tomatoes

Linguine, 1/4 cup reserved pasta water


Tantillo California Extra Virgin Olive Oil

White Wine

Garlic Cloves

Chopped Soppresatta


Chopped Mint


1Heat tomatoes in pan. Once warm, add olive oil, garlic, white wine, and mussels to pot. Cover and let cook until mussels open.

2In a separate pot, cook linguine until about half way done.

3Once mussels are open, add the linguine and chopped soppresatta.

4Add 1/4 cup pasta water.

5Add jalapeño and chopped mint. Plate.


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