Mussels, tomatoes, and oregano with linguine

This pasta recipe is anything but basic. Try this when you crave seafood.


Mussels, tomatoes, and oregano with linguine

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

  1. Cook the linguine per the instructions.
  2. 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.
  3. Cover and simmer until the mussels open, about 5 minutes. Discard any mussels that don’t open. Season with ground pepper to taste.
  4. 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