Linguine with Mussels


Prepared in an Enamelled Cast Iron Stockpot

1. In a large stockpot, cook linguine per package directions. Drain and set aside.

2. In the same stockpot, heat one tablespoon olive oil over medium heat. Add garlic and cook 1 minute. Stir in olives, tomatoes, sugar and remaining olive oil. Reduce heat and simmer 20 minutes, stirring frequently. Season to taste with salt and pepper.

3. Add mussels. Cook 5 minutes or until the mussels open. Stir in linguine and toss to coat. Garnish servings with torn basil.

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2 (16-ounce) packages linguine
2 cups olive oil, divided
4 cloves garlic, minced
12 ounces large green olives, pitted
3 (28-ounce) cans crushed San Marzano tomatoes
4 teaspoons sugar
Salt and pepper to taste
2 pounds mussels, cleaned and bearded
Fresh basil for garnish

Preparation and Cooking:
Under 1 hour
Serves: 6 – 8