Mussels Marinara with Linguine


  • 1 Tbsp. Bertolli® Classico™ Olive Oil
  • 1 large onion, finely chopped
  • 2 cloves garlic
  • 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, cooked and drained
  • 2 Tbsp. fresh parsley leaves (optional)


  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.