Mussels Fra Diavolo with linguine

Spice up any ordinary weeknight!

this Fra diavolo sauce is served with pasta and seafood. You actually cook the mussels in the sauce, allowing the flavors to meld. Garlic-Rubbed Fried Bread is perfect for sopping up any extra sauce, too.

https://www.snappersfish.com/post/mussels-fra-diavolo-with-linguine

Ingredients

COOK:

12 oz. linguine

SAUTÉ:

½ cup each grated carrot and onion

2 Tbsp. olive oil

3 Tbsp. tomato paste

1 Tbsp. grated fresh garlic

2 tsp. each red pepper flakes and dried Italian seasoning

STIR IN:

1 can tomato purée (28 oz.)

1 can tomato sauce (15 oz.)

1 cup dry vermouth or white wine

1 Tbsp. white wine vinegar

1 Tbsp. sugar

MEANWHILE, HEAT:

1 bottle clam juice (8 oz.)

3 lb. mussels, scrubbed, rinsed, and debearded

Salt and black pepper to taste

Chopped fresh parsley

Instructions

Cook linguine in a pot of boiling salted water according to package directions; drain.

Sauté carrot and onion in oil in a sauté pan over medium-high heat until pan is nearly dry, about ⏰ 3 minutes. Add tomato paste, garlic, pepper flakes, and Italian seasoning; cook until fragrant, about ⏰ 1 minute.

Stir in tomato purée, tomato sauce, vermouth, vinegar, and sugar; cook sauce until bubbly, ⏰ 3–4 minutes.

Meanwhile, heat clam juice in a pot to a boil; add mussels, cover, and steam until mussels open, about ⏰ 5 minutes. Transfer mussels to a bowl using a slotted spoon; discard any that haven't opened, then stir juices left in pan into sauce. Season sauce with salt and black pepper.

Top linguine with sauce, mussels, and parsley.