Print Options:

Linguine with Mussels Marinara

Yields1 Serving

 16 oz can San Marzano whole peeled tomatoes
 Linguine, 1/4 cup reserved pasta water
 Mussels
 Tantillo California Extra Virgin Olive Oil
 White Wine
 Garlic Cloves
 Chopped Soppresatta
 Jalapeño
 Chopped Mint
1

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

2

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

3

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

4

Add 1/4 cup pasta water.

5

Add jalapeño and chopped mint. Plate.