Mussels Marinara With Linguine

Ingredients

• 1 Tbsp. Bertolli® Classico™ Olive Oil
• 1 large onion, finely chopped
• 2 cloves garlic, finely chopped
• 1/4 tsp. crushed red pepper flakes
• 1/4 cup dry red wine or clam juice
• 1 jar Bertolli® Tomato & Basil Sauce
• 1 lb. mussels, well scrubbed
• 8 ounces linguine pasta, cooked and drained
• 2 Tbsp. finely chopped fresh parsley (optional)

Directions

1. Heat Olive Oil in 3-quart saucepan over medium-high heat and cook onion, garlic and red pepper flakes, stirring occasionally, 4 minutes or until onion is tender. Stir in wine and cook 1 minute. Stir in Sauce. Bring to a boil over high heat. Add mussels. Reduce heat to low and simmer covered, stirring once, 4 minutes or until shells open. Discard any unopened shells. Serve over hot linguine and sprinkle with parsley.