April 8, 2016
16 oz can San Marzano whole peeled tomatoes
Linguine, 1/4 cup reserved pasta water
Tantillo California Extra Virgin Olive Oil
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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