Mussels, tomatoes, and oregano with linguine
This pasta recipe is anything but basic. Try this when you crave seafood.
Find some fresh greens at your local market to use in a salad to accompany this recipe.
Mussels are relatively inexpensive per serving.
Servings: 4
Ingredients
- 8 ounces whole wheat linguine
- 2 tablespoons olive oil
- 6-inch long squiggles of anchovy paste or six anchovy fillets, chopped
- 3 large garlic cloves, minced
- 1 1/2 tablespoons chopped fresh oregano or 1 heaping teaspoon dried oregano
- 1 tablespoon tomato paste
- 1 28-ounce can no-salt-added diced tomatoes
- 1 pound mussels, scrubbed and debearded
- Salt and freshly ground pepper to taste
Directions
- Cook the linguine per the instructions.
- Heat the olive oil in a large skillet. Add the anchovies, garlic, oregano, and tomato paste. Stir for about a minute. Add the tomatoes with juice and bring to a boil. Stir in the mussels.
- Cover and simmer until the mussels open, about 5 minutes. Discard any mussels that don’t open. Season with ground pepper to taste.
- Divide the mussels and sauce over servings of linguine.
Nutrition information (per serving)
- Calories: 410
- Total fat: 11 g
- Saturated fat: 1.5 g
- Cholesterol: 35 mg
- Sodium: 620 mg
- Total carbohydrate: 57 g
- Dietary fiber: 2 g
- Total sugars: 8 g
- Protein: 24 g