Mussels Fra Diavolo with Linguine

Ingredients

• 0.8 teaspoon pepper red crushed
• 1 cup fennel bulb chopped
• 0.3 cup flat-leaf parsley fresh coarsely chopped
• 2 tablespoons garlic minced
• 0.3 teaspoon kosher salt 
• 8 ounces pasta uncooked
• 1 cup lower-sodium marinara sauce 
• 1.5 pounds mussels scrubbed ( 40)
• 1 tablespoon olive oil 
• 0.5 cup onion chopped

Equipment

• bowl
• frying pan
• colander

Directions

1. Cook pasta according to package directions, omitting salt and fat.
2. Drain pasta in a colander over a bowl, reserving 3/4 cup pasta water.
3. Heat a large nonstick skillet over medium-high heat.
4. Add oil to pan; swirl to coat.
5. Add fennel and onion to pan; saut 3 minutes.
6. Add garlic, pepper, and salt; saut 2 minutes, stirring constantly.
7. Add reserved pasta water and marinara to pan; cook 1 minute.
8. Add mussels; cover and cook 3 minutes or until shells open. Discard any unopened shells.
9. Place 1 cup pasta in each of 4 shallow bowls. Top each serving with about 1 1/2 cups mussels mixture.
10. Sprinkle evenly with parsley.