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. By checking seafoodwatch.org you will learn that farmed mussels are a good choice. As mussels are vegetarians and filter feeders, they may actually help cleanse the water in which they are grown.
Servings: 2
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 diced tomatoes
- Salt and freshly ground pepper to taste
- 1 pound mussels, scrubbed and debearded
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 to taste.
- Divide the mussels and sauce over servings of linguine.