May 18 2009

If you've got a half an hour to spare, you can make time this Monday evening to have an epicurean feast with your loved ones. Impress them with a modern twist on the old Italian standby, linguine with clams. Switch up the traditional marinara sauce with a roasted red pepper purée, and use leftover mussels for a familiar replacement to clams. Serve with al dente pasta and a glass of Italian white, and you'll be looking at the new family favorite when you read more.

From Every Day With Rachael Ray

Mussels With Linguine In Roasted Red Pepper Sauce

Rachael Ray 30 Minute Recipe For Mussels With Linguine In Roasted Red Pepper Sauce

Ingredients

Salt
Two 9-ounce packages fresh linguine
One 12- to 16-ounce jar roasted red peppers, drained and halved
3 tablespoons extra-virgin olive oil
1 onion, chopped
3 to 4 cloves garlic, grated or finely chopped
1/2 teaspoon crushed red pepper
1 cup dry white wine
One 14.5-ounce can crushed fire-roasted tomatoes
Black pepper
36 mussels (about 2 pounds), debearded

Directions

  1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.
  2. While the pasta is working, using a food processor, puree the roasted peppers.
  3. In a deep skillet, heat the olive oil over medium-high heat. Add the onion, garlic and crushed red pepper and cook for 5 minutes, stirring frequently. Add the wine and reduce for about a minute, then stir in the pureed peppers and the tomatoes; season to taste with salt and black pepper. Add the mussels to the pan, cover tightly and cook until the shells open, about 5 minutes (discard any unopened mussels).
  4. Divide the mussels among 4 large, shallow bowls and spoon a little sauce on top. Using tongs, transfer the cooked pasta from its water to the sauce in the skillet and toss to coat. Pile the pasta alongside the mussels.

Serves 4.

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