3 tablespoons olive oil extra-virgin divided for drizzling
0.5 teaspoon pepper dried red crushed
2 large shallots chopped
Equipment
bowl
frying pan
baking sheet
oven
whisk
pot
tongs
Directions
Preheat oven to 400°F.
Place squash cubeson rimmed baking sheet.
Sprinkle with saltand pepper, then pour 1 tablespoon oliveoil over and toss to coat. Roast 10 minutes.Turn squash over; continue roastinguntil tender, about 20 minutes longer.DO AHEAD: Can be made 4 hours ahead.
Let stand at room temperature.
Bring wine, shallots, garlic, andcrushed red pepper to boil in large skillet.
Add mussels; cover and cook until musselsopen, 2 to 3 minutes (discard any musselsthat do not open).
Transfer mussels to largebowl. Cover liquid in skillet and set aside.
Remove mussels from shells; discard shells.
Pour clam juice and any accumulated juicesfrom mussels into liquid in skillet. Bring toboil; reduce heat to medium and simmeruntil reduced to 1/2 cup, about 5 minutes.
Whisk in 2 tablespoons oil. Cover; set aside.
Meanwhile, cook linguine in large potof boiling salted water until tender but stillfirm to bite, stirring occasionally.
Using tongs, transfer pasta to skilletwith juices, reserving pasta cooking liquidin pot.
Add mussels and squash to skillet;toss.
Add spinach to pasta cooking liquid;let stand 1 minute to wilt.
Drain spinach.
Divide wilted spinach among 4 wideshallow bowls. Divide linguine, squash,mussels, and sauce among bowls.
